Name: White Mushroom, Spinach, and Artichoke Gluten-Free Lasagna Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 tbsp butter; 1 tbsp olive oil, or more if needed; 3 cloves garlic, minced; 1 medium shallot, minced; 4 ounces Portobello or Cremini mushrooms, chopped; 4 ounces white mushrooms, chopped; 2 tsp salt; 1 tsp white pepper; 2 tbsp Gluten-Free flour blend (Pamela’s GF Artisan Blend recommended); ¼ cup dry white wine; ½ cup gluten-free vegetable or chicken stock; 1 cup cream; 5 ounces fresh baby spinach; 1 tbsp olive oil; 8 ounces Mascarpone cheese, room temperature; 1 cup Parmesan cheese, shaved or shredded, plus ½ cup for topping; 1 cup Mozzarella cheese, shredded, plus ½ cup for topping; ¼ cup fresh parsley, chopped; ¼ cup fresh basil, chopped; 10 ounces artichoke hearts in water, drained and roughly chopped; 1 egg; 1 tsp salt; 1 pound gluten-free lasagna pasta (prepared according to package directions)

Ingredients

2 tbsp butter

1 tbsp olive oil, or more if needed

3 cloves garlic, minced

1 medium shallot, minced

4 ounces Portobello or Cremini mushrooms, chopped

4 ounces white mushrooms, chopped

2 tsp salt

1 tsp white pepper

2 tbsp Gluten-Free flour blend (such as Pamela’s GF Artisan Blend)

¼ cup dry white wine

½ cup gluten-free vegetable or chicken stock

1 cup cream

5 ounces fresh baby spinach

1 tbsp olive oil

8 ounces Mascarpone cheese, room temperature

1 cup Parmesan cheese, shaved or shredded

1 cup Mozzarella cheese, shredded

¼ cup fresh parsley, chopped

¼ cup fresh basil, chopped

10 ounces artichoke hearts in water, drained and roughly chopped

1 egg

1 tsp salt

1 pound gluten-free lasagna pasta (prepared according to recipe or package directions)

½ cup Parmesan or Mozzarella cheese for top

Instructions

Make the mushroom sauce: Warm the butter and olive oil in a large saucepan over medium heat. Sauté the garlic and shallots until translucent, about 2-3 minutes. Add the mushrooms and cook until they start to shrink and release their juices, about 3-5 minutes. If needed, add a bit more olive oil. Whisk in the gluten-free flour, then immediately pour in the white wine and continue whisking to combine. Next, whisk in the stock and let the mixture simmer, stirring occasionally. Reduce heat to low and whisk in the cream until warmed through and fully incorporated. Remove from heat and set aside.

Prepare the filling: In a skillet over medium heat, sauté the spinach in olive oil until wilted, about 2-3 minutes. Drain any excess liquid and let cool. In a large bowl, combine the mascarpone, Parmesan, mozzarella, basil, parsley, artichoke hearts, egg, and salt. Add the cooled spinach and mix thoroughly.

Build the lasagna: Preheat oven and prepare a deep 8 x 8 inch (20×20 cm) baking dish by spraying with pan spray. Spread a thin layer of mushroom sauce on the bottom of the dish. Add a layer of lasagna pasta, then spread half the filling evenly over the pasta. Add another pasta layer, then a thick layer of the mushroom sauce, making sure to distribute mushroom pieces throughout. Add another pasta layer, spread the remaining filling, then top with one more pasta layer. Finish with the remaining mushroom sauce and sprinkle with the reserved Parmesan or mozzarella cheese.

Bake: Cover the dish with foil and bake for 50 minutes. Carefully remove the foil and bake for an additional 15 minutes until the top is golden and bubbly. Let the lasagna cool for at least 20 minutes before slicing and serving.

Tips & Variations

Use fresh herbs like thyme or oregano in place of basil and parsley for an herbal twist.

For a vegan version, substitute butter and cream with plant-based alternatives and use vegan cheeses.

Make sure to cook the gluten-free pasta according to package instructions to avoid breaking when assembling.

If you prefer a richer sauce, add a splash of cream when reheating leftovers.

FAQs

Can I prepare this lasagna in advance?

Yes, you can assemble the lasagna up to a day before baking. Keep it covered in the refrigerator and bake when ready. This helps the flavors meld and can make the cooking process quicker.

What can I use instead of mascarpone cheese?

If mascarpone is unavailable, cream cheese blended with a little heavy cream is a good substitute. Ricotta cheese can also work, but it has a different texture and flavor.