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White Lasagna with Mushrooms, Spinach and Artichokes recipe
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4.2 from 10 votes

White Lasagna With Mushrooms, Spinach and Artichokes

A delicious alternative to traditional lasagna, this White Lasagna recipe bakes up cheesy, rich and packed with veggies. Make it a day ahead for your next party!
Prep Time25 mins
Cook Time50 mins
Course: Main Course
Cuisine: American, Italian
Keyword: gluten-free lasagna, gluten-free pasta, glutn-free casserole recipe, lasagna recipe, white lasagna recipe
Servings: 9 servings
Calories: 374kcal
Author: K.C. Cornwell

Ingredients

For the sauce:

  • 2 tablespoon butter
  • 1 tablespoon 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 teaspoon salt
  • 1 teaspoon white pepper
  • 2 tablespoon 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 tablespoon 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 teaspoon salt
  • 1 pound gluten-free lasagna pasta prepared according to recipe or package directions
  • ½ cup Parmesan or Mozzarella cheese for top

Instructions

Preheat the oven to 350 degrees F

    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.

    Build the lasagna:

    • 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.
      Gluten-Free Mushroom and Vegetable Lasagna Recipe

    Notes

    Serve warm and enjoy. maybe with a glass of Pinot Noir or Sangiovese.
    White Veggie Lasagna slice with wine

    Nutrition

    Calories: 374kcal | Carbohydrates: 9g | Protein: 12g | Fat: 32g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1256mg | Potassium: 262mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2673IU | Vitamin C: 8mg | Calcium: 311mg | Iron: 1mg