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Catelli Gluten Free Creamy Mushroom Lasagne
Makes Serves 8. Photo by Catelli
By Catelli


  1. Béchamel Sauce: In saucepan, melt butter over medium heat; addrice flour and stir for 1 minute. Whisk in milk, salt, pepper and nutmeg; cook, whisking, for 12 to 15 minutes or until thickened.
  2. In large skillet, heat oil over medium heat; cook shallots, garlic, mushrooms, thyme, salt and pepper for about 15 minutes or until mushrooms are softened and most of the liquid is evaporated. Stir in lemon zest and 1/4 cup (60 mL) of the chives.
  3. Spread about 1 cup (250 mL) of Béchamel Sauce in bottom of greased 13- x 9-inch (3.5 L) baking dish. Place 4 pieces of uncooked noodles over top. Layerhalf of the mushroom mixture, one-thirdeach of the Parmesan and Asiago cheese, 1 1/2 cups (375 mL) Béchamel Sauce and half of the ricotta cheese over top; repeat layers once. Topwith remaining noodles,Béchamel Sauce, Parmesan and Asiago cheese.
  4. Cover with foil; bakein 375°F (190°C) oven for 30 minutes. Remove foil; bake, uncovered, for 15 minutes longer.Sprinkle with remaining chives. Let stand for 10 minutes.
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 lb mixed mushrooms, such as cremini, shiitake caps and oyster, sliced
  • 1/2 tsp each salt and freshly ground pepper
  • 1 tsp finely grated lemon zest
  • 1/3 cup chopped fresh chives
  • 12 Catelli® Oven Ready Gluten Free Lasagne Noodles
  • 1 cup grated Parmesan cheese
  • 1 cup grated Asiago cheese
  • 1 tub ricotta cheese
  • 1/2 cup butter
  • 1/2 cup rice flour
  • 5 cups 2% milk
  • 1/4 tsp each salt, freshly ground pepper and nutmeg