Description
This gluten-free White Lasagna with Mushrooms, Spinach, and Artichokes is a rich, creamy, and savory casserole featuring layers of tender gluten-free pasta, a delicate mushroom cream sauce, and a flavorful cheese and vegetable filling. Perfect for a hearty vegetarian dinner, this lasagna combines sautéed mushrooms, fresh spinach, artichoke hearts, and a blend of mascarpone, Parmesan, and mozzarella cheeses baked to bubbly perfection.
Ingredients
Scale
Mushroom Sauce
- 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
Filling
- 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)
Instructions
- Make the mushroom sauce: Warm the butter and olive oil in a large saucepan over medium heat. Sauté the minced garlic and shallots until translucent, about 2-3 minutes. Add the chopped mushrooms and cook until they start to shrink and release their juices, about 3-5 minutes, adding more olive oil if needed. Whisk in the gluten-free flour blend to form a roux, then immediately pour in the dry white wine, whisking continuously. Add the gluten-free stock and bring the mixture to a simmer, stirring occasionally. Reduce heat to low and whisk in the cream until the sauce is smooth and heated through. Remove from heat and set aside.
- Prepare the filling: In a skillet over medium heat, sauté the fresh baby spinach in olive oil until wilted, about 2-3 minutes. Drain any excess liquid and let the spinach cool. In a large bowl, combine the mascarpone cheese, Parmesan, mozzarella, chopped parsley, chopped basil, chopped artichoke hearts, egg, and salt. Mix thoroughly, then fold in the cooled spinach.
- Assemble the lasagna: Preheat the oven to 350°F (175°C). Spray a deep 8 x 8 inch (20×20 cm) baking dish with pan spray. Start by spreading a thin layer of the mushroom sauce on the bottom. Place a layer of gluten-free lasagna pasta on top, then evenly spread half of the cheese and vegetable filling over the pasta. Add another layer of pasta followed by a thick layer of mushroom sauce, making sure to distribute mushroom chunks evenly. Add a third lasagna pasta layer, spread the remaining filling, then top with the final pasta layer. Cover this last layer with mushroom sauce and sprinkle with additional Parmesan or mozzarella cheese.
- Bake the lasagna: Cover the baking dish with foil and bake in the preheated oven for 50 minutes. Remove the foil carefully and bake for an additional 15 minutes to brown the top. Once done, allow the lasagna to cool for at least 20 minutes before slicing and serving to help it set and hold its shape.
Notes
- Use gluten-free pasta and flour blend to keep the recipe gluten-free.
- If you don’t have white wine, substitute with additional stock and a splash of lemon juice for acidity.
- Letting the lasagna rest after baking will make slicing easier and prevent it from falling apart.
- Fresh herbs like basil and parsley add brightness; feel free to adjust herbs to taste.
- Make sure to drain sautéed spinach well to avoid excess moisture in the filling.
- For a dairy-free version, consider plant-based cream and cheese alternatives, but adjustments will be needed.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: White lasagna, gluten-free lasagna, mushroom lasagna, spinach lasagna, artichoke lasagna, vegetarian lasagna, creamy lasagna, Italian pasta bake
