Gluten-Free Classic Lasagne with Spinach & Mushrooms
Gluten-free noodles are used in this classic lasagne with spinach mushrooms, ricotta and parmesan cheese for a delicious layered dinner the entire family will love.
Ingredients
- 2 cups full-fat ricotta cheese
- 2 eggs
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1 tbsp Italian seasoning + 1 tsp
- 1 box Lasagne noodles I used the Taste Republic fresh gluten-free noodles. If using shelf-stable noodles, boil noodles 2 mins less than full cooking time (al dente)
- 1 9 oz. bag frozen spinach thawed & excess liquid drained
- 8 oz. baby bella mushrooms
- 32 oz. tomato sauce Recipe for homemade marinara is above. Highly recommend!
- 12 oz. shredded cheese I use Trader Joe's Quattro Formaggio
Instructions
- Preheat oven to 350 degrees.
- Sauté mushrooms in a skillet until browned, about 8 minutes. Season with salt, pepper and 1 tsp Italian seasoning at the end of cooking time.
- In a small bowl, mix together ricotta cheese, eggs, 1 tsp salt, 1/2 tsp black pepper and 1 tbsp Italian seasoning.
- In a 9 x 13 dish, ladle in a layer of tomato sauce. (note: I use homemade sauce and it makes a big difference in the flavor. My recipe is above).
- Add a layer of the noodles, slightly overlapping (typically 4 noodles) over the sauce.
- Spoon 1/2 the ricotta mixture on top, spreading it out to an even layer.
- Sprinkle on 1/3 of the bag of cheese, then a 1/2 the spinach and 1/2 the mushrooms.
- Repeat steps 4-7.
- For the last layer, add the lasagne sheets, the last of the sauce and the rest of the cheese.
- Bake at 350 for 30-40 minutes covered in foil. Uncover and cook for an additional 10, broiling for 2 minutes at the end for browning, if desired