12 | CATELLI® OVEN READY GLUTEN FREE LASAGNE NOODLES |
2 | eggplants (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 |
2 | roasted 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 |
Classic lasagne gets a flavourful new twist with roasted red peppers, along with smoked paprika complimenting the eggplant. Pair with a Spanish or Italian red wine for fuss-free entertaining.
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 noodles over top. Spread with 1 1/2 cups (375 mL) of sauce; place half of the eggplant slices over top. Sprinkle with one-third of the 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 stand for 10 minutes. |
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