Gluten-free lasagna
Photo Credit: Barilla®

Lasagne with Leeks, Corn & Gruyere


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Gluten-free lasagna

Gluten-Free Oven-Ready Lasagne

Course: Dinner
Keyword: barilla, barilla pasta, gluten-free pasta, lasagna
Servings: 12 people
Author: Barilla


  • 1 Barilla® Gluten Free Oven-Ready Lasagne
  • 6 tablespoons butter
  • Salt and white pepper to taste
  • Kernels from 3 ears of corn
  • 2 cups Gruyere cheese, shredded
  • 6 cups milk
  • 5 tablespoons corn starch
  • 1 tablespoon extra virgin olive oil
  • 1 leek, diced
  • 1/2 cup chives, sliced


  • 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.
  • 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.
  • In a 13x9-inch baking dish add 1 cup of the sauce mixture and spread evenly, top with 3 lasagne sheets add 1 ½ cups of sauce and spread evenly then layer 3 more lasagne sheets.
  • Top with another 1 ½ cups of sauce and spread evenly, top with 3 lasagne sheets the remaining sauce and sprinkle the cheese and chives to cover.
  • Cover the lasagne with foil and bake in a 375° F oven for 25 minutes, remove the foil and bake an additional 15 minutes.
  • Remove from the oven and let it rest for 15 minutes before serving.
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