Classic lasagne gets a flavourful new twist with roasted red peppers, along with smoked paprika complimenting the eggplant. Servings: 8
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
Ingredients
2eggplantsabout 2 lb/1 kg
2tbsp30 mL olive oil
1/4tsp1 mL each salt and freshly ground pepper
12Catelli® Gluten Free Lasagne noodles
4cups1 L shredded mozzarella cheese
1/4cup60 mL grated Parmesan cheese
1/4cup60 mL chopped fresh parsley
Red Pepper Tomato Sauce:
2roasted red pepperspeeled and chopped
3cups750 mL tomato sauce
1 1/2lb750 g ground veal
1/4tsp1 mL each salt and freshly ground pepper
1tbsp15 mL olive oil
3/4tsp4 mL smoked paprika
Instructions
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.
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.
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.
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.
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.