Gluten Free Oven Ready Lasagna with Leeks, Corn and Gruyere2018-07-31
This rich cool weather main dish is a great option for multiple dietary restrictions.
Melt butter in large pot on medium-low heat; whisk in corn starch. Cook 1 min. or until roux is light golden brown. Add milk, while whisking constantly, until sauce is smooth and thick. Season to taste with salt and ground white pepper. Remove pot from heat; cool slightly.
Heat oil in large skillet on medium-high heat. Add leeks and corn; season and cook 7-9 min. until leeks are golden brown. Add leek mixture to slightly cooled sauce.
Spread 2 cups of sauce evenly in the bottom of a full hotel pan. Top with 6 lasagna sheets and 2-1/2 cups of sauce. Repeat with layers of remaining noodles and sauce. Sprinkle cheese over last layer of sauce. Cover tightly with foil; bake in a 375F standard oven for 25 min. or until heated through.
Remove foil, garnish with chives and bake an additional 15 min. or until golden and bubbly.
Let stand 15 min. before cutting to serve.
- 6 oz. butter
- 1/2 cup corn starch
- 3 qts. milk
- Salt and ground white pepper
- 2 tbsp. extra virgin olive oil
- 2 large leeks, white and light green parts only, halved lengthwise and thinly sliced
- 6 ears fresh sweet corn, shucked, kernels removed (about 5 cups)
- 30 sheets Barilla Gluten Free Oven Ready Lasagna
- 8 oz. shredded Gruyere cheese
- 1-1/2 cup sliced chives
Chef Recommended Cuts
- Gluten Free Lasagna
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.