Spinach and Mushroom Lasagna - Gluten Free

Spinach and Mushroom Lasagna - Gluten Free
Spinach and Mushroom Lasagna - Gluten Free

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Free oregano leaves, optional

  • 3

    cups (12 ounces) shredded part-skim mozzarella cheese, divided

  • Cooking Spray

  • 1

    (25.5 ounce) jar gluten-free marinara sauce

  • 3

    large egg whites

  • 1

    t. freshly ground pepper

  • 1

    t. dried Italian seasoning

  • 6

    T. grated fresh Parmesan cheese, divided

  • 2

    (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry

  • 2

    (15-ounce) containers part skim ricotta cheese

  • 3

    garlic cloves, minced

  • 1/2

    t. ground nutmeg

  • 3

    cups sliced shitake mushroom caps

  • 7

    cups sliced mushrooms

  • 1

    t. olive oil

  • 9

    uncooked gluten-free lasagna noodles

Directions

Cook lasagna noodles according to package directions, omitting salt and fat. Drain, set aside. Heat oil in a nonstick skillet over medium heat. Add mushrooms; saute 3 minutes. Add nutmeg and gralic; saute 5 minutes. Set aside. Combine ricotta, spinach, 1/4 cup Parmesan cheese, italian seasoning, pepper, and egg whites; set aside. Preheat oven to 375 degrees. Spread 1/2 cup marinara sauce in bottom of 13x9 inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of ricotta cheese mixture, half of mushroom mixture, 1 1/2 cups sauce, and 1 cup mozzarella cheese. Repeat layers, ending with noodles. Spread 1/2 cup sauce over noodles. Cover and bake at 375 degrees for 40 minutes. Uncover; sprinkle with remaining 1 cup mozzarella cheese and remaining 2 tablespoons Parmesan cheese; bake 10 minutes. Let stand 10 minutes before serving. Garnish with oregano leaves if desired.

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