White Lasagna with Mushrooms, Spinach and Artichokes is a delicious departure from the traditional red sauce, meat and cheese version.
Lasagna is one of my favorite dishes to serve for parties. You can make it the day before and stow it in the fridge, and then pop it in the oven an hour before serving and hang out with your guests. I’m a huge fan of the old school meat sauce + cheese version (you can get my mom’s traditional recipe here) but sometimes I like to mix it up. This white lasagna is full of rich sauce and delicious vegetable filling, and always scores a ton of compliments.
This recipe fills an 8×8 pan, so if you’ve got a bigger crowd double it and use a deep 9×13 or a lasagna pan. If you double the recipe, you may want to add an extra 5 minutes to the baking time before you remove the foil and add the cheese topping.
I have two favorite brands of gluten-free pasta for lasagna, and I’ve made this recipe with both of them. Manini’s makes fresh gluten-free pasta that is so perfect, no one has any idea it’s GF. Jovial is my favorite option for dry lasagna noodles.
For the sauce:
- 2 tbsp butter
- 1 tbsp olive oil (or more if needed)
- 3 cloves garlic, minced
- 1 medium shallot, minced
- 4 oz. Portobello or Cremini mushrooms, chopped
- 4 oz. white mushrooms, chopped
- 2 tsp salt
- 1 tsp white pepper
- 2 tbsp Gluten-Free flour blend (I like Pamela’s GF Artisan Blend)
- ¼ cup dry white wine
- ½ cup gluten-free vegetable or chicken stock
- 1 cup cream
For the lasagna and filling:
- 5 oz. fresh baby spinach
- 1 tbsp olive oil
- 8 oz. 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
- 9-10 oz. artichoke hearts in water, drained and roughly chopped
- 1 egg
- 1 tsp salt
1 package gluten-free lasagna pasta, prepared according to package directions
½ cup Parmesan or Mozzarella cheese for top
Preheat the oven to 350 degrees
Make the mushroom sauce:
Warm the butter and olive oil in a large saucepan over medium heat, and sauté the garlic and shallots until translucent, about 2-3 minutes. Add the mushrooms to the pan and sauté until the mushrooms begin to shrink and give off juice(add a bit more oil if needed), about 3-5 minutes. Whisk in the flour, then immediately pour in the wine and continue whisking to incorporate. Whisk in the stock and allow the mixture to come to a simmer, stirring occasionally. Reduce the heat to low and whisk in the cream until everything is warmed through and incorporated. Remove from heat and set aside.
Prepare the filling:
Sauté the spinach in the olive oil in a skillet over medium heat until it wilts, about 2-3 minutes. Pour off any liquid and set aside to cool. In a large mixing bowl, add cheeses, basil, parsley, artichoke hearts, egg and salt, stir to combine. Add the spinach in and mix thoroughly.
Prepare a deep 8 x 8 baking dish with pan spray. Add a thin layer of the mushroom sauce to the bottom of the pan. Top with a layer of pasta, and then smooth half of the filling over the pasta. Top the filling with another layer of pasta, and then add a thick layer of the mushroom sauce, being sure to get plenty of mushroom chunks spread throughout the layer. Add another pasta layer, then the rest of the filling mixture, then add one more pasta layer and top with mushroom sauce and sprinkle with the cheese. Cover with foil and bake for 50 minutes, carefully removing the foil for the last 15 minutes of cooking. Let the lasagna cool for at least 20 minutes before slicing and serving.
photo by Katie Roletto from our days at Love With Food