I love the introduction of more and more great, gluten free products – Catelli® has just launched its line of Gluten Free Lasagne – an oven-ready lasagne that does not need to be boiled or cooked beforehand – it is the sixth cut of pasta to be featured in the Catelli® Gluten Free Pasta line, voted by consumers as a 2015 Best New Product Award winner. The line also includes Penne, Fusilli, Macaroni, Spaghetti, as well as the recently-introduced Catelli® Gluten Free Linguine.
Catelli’s unique formula combines four different grains making it easier to digest, with the texture of regular lasagne.
As part of the launch, I was asked to create a recipe using the Catelli® Gluten Free lasagna, I incorporated a little bit of fall into my recipe below. It was a huge hit here, but then we all love butternut squash and goat cheese.
Butternut squash, spinach and goat cheese lasagne
1 Pkg Catelli® Gluten Free Lasagne
I med butternut squash roasted and seeded
pkg frozen chopped spinach (cooked and moisture squeezed out)
small pkg of goat cheese (300 g)
3/4 cup of parmesan cheese
1-½ cloves of garlic crushed
3 cups of milk
3 tablespoons salted butter
2 tsp tapioca starch
Ground peeper ( to taste)
Scoop out the butternut squash, place into food processor and pulse until all the lumps have mainly disappeared, add the spinach and the garlic along with pepper, pulse to mix and add in the 1/3 pkg of goat cheese and ⅓ cup of parmesan pulse to combine – place in fridge while getting the sauce prepared.
In microwave safe bowl add in 3 cups milk and 3 tbsp butter, heat for 2 minutes then add 2 tsp tapioca starch – heat for another minute and whisk briskly when done. Add in ⅓ pkg of goat cheese and ¼ cup of parmesan, whisk again and heat for another 2 minutes stirring every 30 sec. Season to taste with pepper and salt. ( Can also add in a bit of garlic as well if you love garlic like I do.)
While the sauce is being prepared, prepare the lasagne sheets as per instructions.
Once the sauce is finished and thickened, spoon into a casserole dish and cover the bottom of dish. Add sheets of lasagne side by side without overlapping. Spread spoonfuls of the squash and spinach mixture across the lasagne, spoon sauce overtop and sprinkle parmesan on top. Repeat layers 3-4 times. Finish with layer of lasagne sheets covered with sauce and sprinkled with parmesan and some goat cheese. Cover and bake in 350 degree oven for 30 min – continue to bake for another 15 min uncovered until browned on top – watch for bubbling. Let sit and cool for a few minutes before serving. Serves four.
- Made from a unique four-grain blend of white rice, brown rice, corn and quinoa.
- Available in Spaghetti, Fusilli, Penne and Macaroni, and now the new Lasagne and Linguine.
- Delicious taste, smooth texture.
- Voted the Best New Gluten Free Pasta by Consumers.*
- Rated extremely high** by consumers in blind taste tests for taste, texture, colour and appearance.
- Produced in a dedicated gluten free facility.
- Certified by the Canadian Celiac Association’s Gluten-Free Certification Program.
- Made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil).
- 310 calories,1.5 grams of fat per serving (85 g) of pasta.
- Low in sodium (0 mg), source of fibre (4 g) per serving (85 g) of pasta.
- Cholesterol and preservative free.
- Easy to digest, with the great taste and texture of regular pasta.
- Available at all major retailers across Canada, in the pasta aisle.
*Disclosure – Although I may have received products and or compensation for this review, all opinions are always my own [and my family’s].