Wild Mush­room, Kale and Pea Lasagna

Delight Gluten Free - - Enlighten -

YIELD: 6-8 SERV­INGS PREP TIME: 20 MIN­UTES TO­TAL TIME: 45 MIN­UTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE

1 (10 ounce) pack­age gluten-free brown rice lasagna noo­dles 2 ta­ble­spoons olive oil 1 large yel­low onion, skin re­moved and finely diced 1 pound wild mush­rooms, thinly sliced (com­bi­na­tion of por­to­bello, chanterelle, oys­ter and shi­take) 1 (9 ounce) bag fresh kale, roughly chopped 3 cloves gar­lic, minced 1 cup frozen green peas 1 tea­spoon salt 1/3 cup corn­starch 3 cups milk, di­vided 3 cups grated Parme­san cheese, di­vided 2 cups grated Gruyere cheese, di­vided 1½ tea­spoons nut­meg 1½ tea­spoons gar­lic pow­der Salt, to taste 1. Pre­pare gluten-free lasagna noo­dles ac­cord­ing to pack­age in­struc­tions. Drain and set aside.

2. Pre­heat oven to 400 de­grees F. Lightly grease a 1-quart glass bak­ing dish with non-stick spray. Set aside.

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