Total Time:

15 min(Preparation) / 60 min(Cooking)

Servings:

8

Gluten Free Veal and Eggplant Lasagne


Ingredients

12CATELLI® OVEN READY GLUTEN FREE LASAGNE NOODLES
2eggplants (about 2 lb/1 kg)
2 tbsp (30 mL)olive oil
1/4 tsp (1 mL)each salt and freshly ground pepper
4 cups (1 L)shredded mozzarella cheese
1/4 cup (60 mL)grated Parmesan cheese
1/4 cup (60 mL)chopped fresh parsley
2roasted red peppers, peeled and chopped
3 cups (750 mL)tomato sauce
1 1/2 lb (750 g)ground veal
1/4 tsp (1 mL)each salt and freshly ground pepper
1 tbsp (15 mL)olive oil
3/4 tsp (4 mL)smoked paprika

Preparation

1
Red Pepper Tomato Sauce: In food processor, purée red peppers with 1/2 cup (125 mL) warm water; add tomato sauce and purée until smooth.
2
Season veal with salt and pepper. In large skillet, heat oil over medium heat; sauté veal for 6 to 8 minutes or until browned. Strain to remove fat; return veal to skillet. Add smoked paprika and tomato mixture; cook for 3 to 5 minutes.
3
Lasagne: Cut eggplants into 1/4-inch (5 mm) thick rounds. Brush both sides with olive oil; sprinkle with salt and pepper. Place on baking sheet; broil for 3 or 4 minutes per side or until browned.
4
Spread 1 cup (250 mL) of Red Pepper Tomato Sauce in bottom of greased 13- x 9-inch(3.5 L) baking dish. Place 4 pieces of uncooked noodlesover top. Spread with 1 1/2 cups (375 mL) of sauce; place half of the eggplant slicesovertop. Sprinkle with one-third ofthe cheese; repeat layers once. Top with remaining noodles, sauce and cheese.
5
Cover with foil; bake in 375°F (190°C) oven for 30 minutes. Remove foil; bake, uncovered,for 10 minutes longer. Sprinkle with parsley. Let standfor 10 minutes.

  

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