Spinach and Mushroom Lasagna - Gluten Free

By SweetGirl

Ingredients

• 9 uncooked gluten-free lasagna noodles
• 1 t. olive oil
• 7 cups sliced mushrooms
• 3 cups sliced shitake mushroom caps
• 1/2 t. ground nutmeg
• 3 garlic cloves, minced
• 2 (15-ounce) containers part skim ricotta cheese
• 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
• 6 T. grated fresh Parmesan cheese, divided
• 1 t. dried Italian seasoning
• 1 t. freshly ground pepper
• 3 large egg whites
• 1 (25.5 ounce) jar gluten-free marinara sauce
• Cooking Spray
• 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
• Free oregano leaves, optional

Preparation

Step 1

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.