Mushroom and Spinach Lasagna

I love some of the recipe's Damn Delicious comes up with. I wish I had more time to create great dishes like her's. I saw this recipe and knew I HAD to try it. Looking at the recipe I noticed it wouldn't be too hard to substitute and make it gluten free and *somewhat* dairy free. It is also a great meal you can make before hand.


Since I was only feeding Steve and I, I cut the recipe in half. However, if you look at the original recipe you can see it serves more.

Creamy Mushroom and Spinach Lasagna *Gluten Free*
Ingredients
6 GF Rice Lasagna Noodles 
1 (6-8oz) package of whole milk ricotta 
 Spinach
1.5cups of mozzarella cheese 
Parmesan Cheese (I loved the Sargento Artisan)
Parsley (optional)

For the Sauce:
4TBS of butter (I used Earth Balance)
1 clove of garlic minced
8oz of cremini mushrooms (my favorite :) ) 
1/2 onion, diced
4TBS of Bob's Red Mill All Purpose GF Flour
1.5 Cups of Milk (I used Silk Cashew Milk
1/2 of dried basil
1/4 of oregano
Salt and Peper to taste. 

Side Note: You can see above how I made it *somewhat* dairy free. I don't have an allergy to dairy like I do to gluten but I do like to eliminate it in my meals when I can. 


Preheat oven to 350 degrees F.

To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside. Add more flour if it doesn't seem to thicken up correctly. I had to. Its gluten free flour so you might need more then normal


In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
Spread mushroom sauce onto the bottom of a 7x11 baking dish; top with lasagna noodles( i say about 2 noodles per layer), ricotta cheese, spinach, mozzarella cheese and Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.*
Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots.
Let cool 15 minutes. Serve, garnished with parsley, if desired.


My husband sadly missed out on this meal (he was not sad.. he doesn't like mushrooms lol) so I decided to try to freeze the leftovers. After much googleing I decided to freeze each slice individually. I wrapped each piece in plastic wrap and placed them in sandwich bags. 
They are easy to thaw and warm up.


Happy Eating Friends 

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