Barilla® Gluten Free Oven-Ready Lasagne with Leeks, Corn & Gruyere
Barilla® Gluten Free Oven-Ready Lasagne with Leeks, Corn & Gruyere
1 hours 10 minutes total / Calories 410
- Dairy/Cream
- Expert
- Extra Virgin Olive Oil
- Fall Recipes
- Gatherings
- Gluten Free
- Weekend
- Weeknight
- Winter Recipes
Made with Barilla® Gluten Free Elbow Lasagne
Lasagna Recipes
Ingredients
Serves 12
| 1 | Box Barilla® Gluten Free Oven-Ready Lasagne |
| 6 | Cups milk |
| 6 | Tablespoons butter |
| 5 | Tablespoons corn starch |
| To taste | Salt and white pepper |
| 1 | Tablespoon extra virgin olive oil |
| 3 | Kernels from ears of corn |
| 1 | Leek, diced |
| 2 | Cups Gruyere cheese, shredded |
| ½ | Cup chives, sliced |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a medium pot, melt butter then stir in the corn starch and cook the roux for 1 minute or until it’s a light blonde color. Add the milk and whisk to combine, stir until the sauce is thick and velvety. Season with salt and white pepper then set aside.
Step 2
In a large skillet sauté leeks and corn in olive oil until slightly golden in color, season with salt and pepper and combine with the sauce.
Step 3
In a 13x9-inch baking dish add 1 cup of the sauce mixture and spread evenly, top with 3 lasagna sheets add 1 ½ cups of sauce and spread evenly then layer 3 more lasagna sheets.
Step 4
Top with another 1 ½ cups of sauce and spread evenly, top with 3 lasagna sheets the remaining sauce and sprinkle the cheese and chives to cover.
Step 5
Cover the lasagna with foil and bake in a 375° F oven for 25 minutes, remove the foil and bake an additional 15 minutes.
Step 6
Remove from the oven and let it rest for 15 minutes before serving.