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Veal and Eggplant Catelli® Gluten Free Lasagne

Classic lasagne gets a flavourful new twist with roasted red peppers, along with smoked paprika complimenting the eggplant. Servings: 8
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 eggplants about 2 lb/1 kg
  • 2 tbsp 30 mL olive oil
  • 1/4 tsp 1 mL each salt and freshly ground pepper
  • 12 Catelli® Gluten Free Lasagne noodles
  • 4 cups 1 L shredded mozzarella cheese
  • 1/4 cup 60 mL grated Parmesan cheese
  • 1/4 cup 60 mL chopped fresh parsley
  • Red Pepper Tomato Sauce:
  • 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

Instructions

  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.