SPONSORED: Gluten Free Lasagna with Butternut Squash, Leeks & Brussels Sprouts

Serves 9



Put those seasonal vegetables to use with this tasty vegetarian lasagna — perfect for a chilly fall night. The Barilla® Gluten Free Oven-Ready Lasagne is the perfect gluten free base the whole family will love, made with a delicious blend of corn and rice. No boiling is needed, so simply layer with fillings, bake and enjoy.

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  • 1 box Barilla® Gluten Free Oven-Ready Lasagne
  • 1½ quarts whole milk
  • 8 tbsp. corn starch
  • 2 tbsp. extra-virgin olive oil
  • 1 butternut squash, shredded (4 cups)
  • 1 leek, sliced into rondels
  • 15 Brussels sprouts (whole)
  • 1½ cups Parmigiano cheese, grated and divided
  • 1 tsp. sweet paprika
  • ¼ tsp. nutmeg
  • Sea salt, to taste


  1. Preheat oven to 400 °F. First, you’ll make a “béchamel”: In a pot, bring milk to a boil. Meanwhile, dilute the corn starch with 7 tablespoons of cold water and whisk into a slurry. Season with salt, nutmeg, paprika and 1 cup of Parmigiano cheese.
  2. In a separate skillet, heat olive oil and sauté all the vegetables over high heat until browned and thoroughly cooked. Season with salt and combine with the “béchamel” sauce you just made.
  3. In a 13 x 9 greased pan, layer ⅙ of the sauce mixture on the bottom of the pan and cover with 3 Barilla Gluten Free Oven-Ready Lasagne sheets. Repeat the process four more times.
  4. Top the last layer of sauce with the remaining cheese, cover with aluminum foil and bake for 40 minutes.
  5. Uncover and bake for another 15 minutes or until perfectly browned on the top. Allow lasagna to set for 20 minutes before serving.