Forthose following a gluten-free diet, there’s no need to sacrifice the taste oftraditional pasta. B

Forthose following a gluten-free diet, there’s no need to sacrifice the taste oftraditional pasta. Barilla’s Gluten Free Oven Ready Lasagne is the perfectgluten-free base, made with a delicious blend of corn and rice. Layer it with seasonalvegetables for a tasty vegetarian lasagna that will please the whole family. Gluten-free Lasagna with Butternut Squash, Leeks and Brussels SproutsIngredients1 box Barilla Gluten Free Oven-Ready Lasagne1 ½ quarts whole milk8 tbs. corn starch2 tbs. extra-virgin olive oil1 butternut squash, shredded (4 cups)1 leek, sliced into rondels15 Brussels sprouts (whole)1 ½ cup Parmigiano cheese, grated and divided1 tsp. sweet paprika¼ tsp. nutmegSea salt, to tasteDirections1. In a pot, bring milk to a boil.2. Meanwhile, dilute the corn starch with seven tbs. of cold water and whisk into a slurry. Season with salt, nutmeg, paprika and one cup of Parmigiano cheese. 3. In a separate skillet, heat olive oil and sauté all the vegetables over high heat until browned and thoroughly cooked. Season with salt and combine with the “béchamel” sauce you just made.4. In a 13 x 9 greased pan, layer 1/6 of the sauce mixture on the bottom of the pan and cover with three lasagna sheets. Repeat the process four more times. 5. Top the last layer of sauce with the remaining cheese, cover with aluminum foil and bake for 40 minutes at 400 Fahrenheit in the oven. 6. Uncover and bake for another 15 minutes or until perfectly browned on the top. Allow lasagna to set for 20 minutes before serving.Recipe and Photo Credit: Lorenzo Boni -- source link

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