Gluten Free Creamy Mushroom Lasagne

Name: Gluten Free Creamy Mushroom Lasagne
Total time: 75 min
Ingredients: 12 Catelli Gluten Free Lasagne -; Olive oil - 1 tbsp (15 mL); Shallots, finely chopped - 2; Cloves garlic, minced - 2; Mixed mushrooms, such as cremini, shiitake caps and oyster, sliced - 2 lb (1 kg); Chopped fresh thyme - 1 tbsp (15 mL); Each salt and freshly ground pepper - 1/2 tsp (2 mL); Finely grated lemon zest - 1 tsp (5 mL); Chopped fresh chives - 1/3 cup (75 mL); Grated Parmesan cheese - 1 cup (250 mL); Grated Asiago cheese - 1 cup (250 mL); Ricotta cheese - 1 tub (300 g); Butter - 1/2 cup (125 mL); Rice flour - 1/2 cup (125 mL); 2% milk - 5 cups (1.25 L); Each salt, freshly ground pepper and nutmeg - 1/4 tsp (1 mL)

www.catelli.ca

Exotic mushrooms star in this delicously indulgent meat-free and gluten-free lasagne. [...]Read More

View full recipe on www.catelli.ca

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.catelli.ca.

Share this recipe:

Cooking tools:

Stove
Saucepan
Skillet
Whisk
Baking dish
Wooden spoon
Measuring cup
Microplane
Chef's knife
Cutting board

Ingredients

12 Catelli Gluten Free Lasagne -
Olive oil - 1 tbsp (15 mL)
Shallots, finely chopped - 2
Cloves garlic, minced - 2
Mixed mushrooms, such as cremini, shiitake caps and oyster, sliced - 2 lb (1 kg)
Chopped fresh thyme - 1 tbsp (15 mL)
Each salt and freshly ground pepper - 1/2 tsp (2 mL)
Finely grated lemon zest - 1 tsp (5 mL)
Chopped fresh chives - 1/3 cup (75 mL)
Grated Parmesan cheese - 1 cup (250 mL)
Grated Asiago cheese - 1 cup (250 mL)
Ricotta cheese - 1 tub (300 g)
Butter - 1/2 cup (125 mL)
Rice flour - 1/2 cup (125 mL)
2% milk - 5 cups (1.25 L)
Each salt, freshly ground pepper and nutmeg - 1/4 tsp (1 mL)