#holiday meals

For those following a gluten-free diet, there’s no need to sacrifice the taste of traditional pasta. Barilla’s Gluten Free Oven Ready Lasagne is the perfect gluten-free base, made with a delicious blend of corn and rice. Layer it with seasonal vegetables for a tasty vegetarian lasagna that will please the whole family.

Gluten-free Lasagna with Butternut Squash, Leeks and Brussels Sprouts

Ingredients
1 box Barilla Gluten Free Oven-Ready Lasagne
1 ½ quarts whole milk
8 tbs. corn starch
2 tbs. extra-virgin olive oil
1 butternut squash, shredded (4 cups)
1 leek, sliced into rondels
15 Brussels sprouts (whole)
1 ½ cup Parmigiano cheese, grated and divided
1 tsp. sweet paprika
¼ tsp. nutmeg
Sea salt, to taste

Directions

1. 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