Gluten Free Veal and Eggplant Lasagne Recipe List

Gluten Free Veal and Eggplant Lasagne

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Ingredients

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

Preparation

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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