Gluten-free Spinach and Cheese Lasagna
Recipe by Chef Beth Beard, Pixie Dust Gourmet
Making lasagna always takes me back to childhood visits to my Italian grandmother and the incredible smells of tomato sauce and bubbling cheese wafting from her kitchen. Don't be fooled by the long list of ingredients, this easy recipe uses gluten-free no-boil lasagna noodles and comes together quickly with minimal prep. It is easy to put together, great for serving a crowd and it reheats and freezes well.
Prep time: 25 minutes; Cook time: 1 hour; Cool time: 10 minutes; Total time: 85 minutes
Serves: 12
Ingredients
1 package of DePuma's lasagna noodle sheets, thawed
2 tbsp olive oil
12 ounces of mushrooms, washed and chopped
2 medium onions, peeled and chopped
2 tbsp minced fresh garlic
2 C frozen organic spinach, thawed with the excess water squeezed/drained
3 C whole-milk ricotta cheese
1 tsp each of: sea salt, oregano, ground black or white pepper, garlic, powder and onion powder
1 bunch fresh basil leaves, washed and chopped
1 egg
12 ounces fresh whole-milk mozzarella, chopped or shredded
1 14 ounce jar of Victoria's Marinara sauce
1 C imported Parmesan
Instructions
Preheat oven to 350° F (175° C).
In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool
Combine ricotta cheese, drained spinach, chopped basil, spices and egg in a bowl
Add cooled mushroom mixture
Spread a thin layer of red sauce in the bottom of a 9x13 inch baking dish
Lay uncooked lasagna noodles in a single layer, cutting them as needed to cover bottom of pan (ignore directions about pre-cooking)
Spread one third of the cheese/spinach mixture over noodles
Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top
Spread 1 cup pasta sauce over cheese
Repeat layering 2 times
Cover dish with aluminum foil and bake in a preheated oven for 1 hour
Cool 15 minutes before serving
Enjoy!
