Gluten-free leeks lasagna recipe 4202 8cf3ee37-044b-4f00-a6f8-a637fea86b07 /media/gwip0vld/lasagne-poireaux-version-sans-gluten-1200-x-1200.jpg Geneviève Arbour Dt. P. Geneviève Arbour Dt. P. 11/6/2019 2:05:20 p.m. 0 0 105 8 to 10 Plats principaux Weekday recipes Pastas Leeks Gluten-free

Gluten-free leeks lasagna

45
60
8 to 10
No

Ingredients

  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of gluten free chicken broth
  • 1 can (28 oz) of crushed tomatoes, unseasoned
  • 600 gr (1 1/2 pound) of chopped beef
  • 15 ml (1 tablespoon) of butter
  • 2 chopped garlic cloves
  • 60 ml (1/4 cup) of finely chopped fresh parsley
  • 60 ml (1/4 cup) of finely chopped fresh basil
  • 60 ml (1/4 cup) of finely chopped fresh chive
  • 15 ml (1 tablespoon) of chopped fresh thyme
  • 60 ml (1/4 cup) of 14% fats sour cream
  • 475 g (2 cups) of 10% fats Ricotta cheese
  • 500 ml (2 cups) of grated Mozzarella cheese
  • 2 large eggplants
  • 60 ml (1/4 cup) of olive oil

Preparation

Side-by-side mode
  • Preheat oven at 400°F (205°C).
  • Slice eggplant into slices of 0,5 cm thick, on its lenght. Prepare 6 to 8 slices per eggplant. Lay slices over cookie sheets and brush on both sides with olive oil. Oven bake for 15 minutes. At mid-cooking, turn eggplants and remove from oven when slices are lightly roasted.
  • In a pan, brown chopped meat in 15 ml (1 tablespoon) of butter until meat is entirely cooked. Transfer meat in a casserole then brown leeks in the pan.
  • Meanwhile, set casserole over low heat, add garlic to meat, mix well. When garlic releases aroma, add crushed tomatoes, parsley, basil and thyme. Simmer at low heat for 30 minutes.
  • In a bowl, mix leeks, sour cream and Ricotta cheese.
  • In a pyrex coking plate of 23 cm x 33 cm (9 inches x 13 inches), set small quantity of meat sauce. Garnish with slices of eggplant. Cover of half leeks mixture. Garnish with eggplant slices. Add a part of meat mixture. Garnish with eggplant slices, then remainngs of leeks mixture. Lay remainings of eggplant slices. Garnish with meat mixture, then grated chese. Oven bake 30 minutes at 375°F (190°C) or until cheese browns.

Chef’s note

This recipe produce 500 ml (2 cups) of meat sauce surplus. Freeze this preparation to make a tasty spaghetti meal with meat sauce.

Nutritious note.

This preparation can be prepare with guten free pastas. But, it's interesting to replace pastas with vegetables. This gluten free version of lasagna is prepared with roasted eggplants.

Gluten-free leeks lasagna

Ingredients

  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of gluten free chicken broth
  • 1 can (28 oz) of crushed tomatoes, unseasoned
  • 600 gr (1 1/2 pound) of chopped beef
  • 15 ml (1 tablespoon) of butter
  • 2 chopped garlic cloves
  • 60 ml (1/4 cup) of finely chopped fresh parsley
  • 60 ml (1/4 cup) of finely chopped fresh basil
  • 60 ml (1/4 cup) of finely chopped fresh chive
  • 15 ml (1 tablespoon) of chopped fresh thyme
  • 60 ml (1/4 cup) of 14% fats sour cream
  • 475 g (2 cups) of 10% fats Ricotta cheese
  • 500 ml (2 cups) of grated Mozzarella cheese
  • 2 large eggplants
  • 60 ml (1/4 cup) of olive oil

Preparation

Side-by-side mode
  • Preheat oven at 400°F (205°C).
  • Slice eggplant into slices of 0,5 cm thick, on its lenght. Prepare 6 to 8 slices per eggplant. Lay slices over cookie sheets and brush on both sides with olive oil. Oven bake for 15 minutes. At mid-cooking, turn eggplants and remove from oven when slices are lightly roasted.
  • In a pan, brown chopped meat in 15 ml (1 tablespoon) of butter until meat is entirely cooked. Transfer meat in a casserole then brown leeks in the pan.
  • Meanwhile, set casserole over low heat, add garlic to meat, mix well. When garlic releases aroma, add crushed tomatoes, parsley, basil and thyme. Simmer at low heat for 30 minutes.
  • In a bowl, mix leeks, sour cream and Ricotta cheese.
  • In a pyrex coking plate of 23 cm x 33 cm (9 inches x 13 inches), set small quantity of meat sauce. Garnish with slices of eggplant. Cover of half leeks mixture. Garnish with eggplant slices. Add a part of meat mixture. Garnish with eggplant slices, then remainngs of leeks mixture. Lay remainings of eggplant slices. Garnish with meat mixture, then grated chese. Oven bake 30 minutes at 375°F (190°C) or until cheese browns.

Chef’s note

This recipe produce 500 ml (2 cups) of meat sauce surplus. Freeze this preparation to make a tasty spaghetti meal with meat sauce.

Nutritious note.

This preparation can be prepare with guten free pastas. But, it's interesting to replace pastas with vegetables. This gluten free version of lasagna is prepared with roasted eggplants.

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