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 minutes mins
Cook Time50 minutes 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
For the sauce:
- 2 tablespoon butter
- 1 tablespoon 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 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 ounces fresh baby spinach
- 1 tablespoon olive oil
- 8 ounces 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
- 10 ounces 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
Preheat the oven to 350 degrees F (180 C)
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.
Serve warm and enjoy. maybe with a glass of Pinot Noir or Sangiovese.
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