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White Mushroom, Spinach, and Artichoke Lasagna Recipe

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★★★★★

4.6 from 88 reviews

This White Lasagna with Mushrooms, Spinach, and Artichokes is a creamy, flavorful gluten-free dish perfect for a comforting dinner. Layers of tender gluten-free pasta are filled with a savory mushroom sauce, sautéed spinach, creamy mascarpone, and fresh herbs, then baked to golden perfection.

Ingredients

Scale

Mushroom Sauce

  • 2 tbsp butter
  • 1 tbsp 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 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

Spinach Filling

  • 5 ounces fresh baby spinach
  • 1 tbsp olive oil

Cheese and Herb Mixture

  • 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 tsp salt

Other

  • 1 pound gluten-free lasagna pasta (prepared according to recipe or package directions)
  • ½ cup Parmesan or Mozzarella cheese for topping

Instructions

  1. Make the mushroom sauce: Warm the butter and olive oil in a large saucepan over medium heat. Sauté the minced garlic and shallots until translucent, about 2-3 minutes. Add the chopped mushrooms and sauté until they begin to shrink and release their juices, roughly 3-5 minutes. If needed, add extra olive oil. Whisk in the gluten-free flour blend to create a roux, then immediately pour in the dry white wine, continuing to whisk to incorporate the mixture. Next, whisk in the gluten-free vegetable or chicken stock and bring the mixture to a simmer, stirring occasionally. Reduce heat to low and whisk in the cream until fully warmed and combined. Remove from heat and set aside.
  2. Prepare the filling: In a skillet over medium heat, sauté the fresh baby spinach in olive oil until wilted, about 2-3 minutes. Drain any excess liquid and allow the spinach to cool. In a large mixing bowl, combine the mascarpone cheese, Parmesan, mozzarella, chopped basil, parsley, artichoke hearts, egg, and salt. Mix well to create a creamy filling. Fold the cooled spinach into the cheese mixture thoroughly.
  3. Build the lasagna: Preheat the oven and prepare a deep 8 x 8 inch (20×20 cm) baking dish with pan spray. Spread a thin layer of the mushroom sauce on the bottom of the dish. Add a layer of gluten-free lasagna pasta, then spread half of the cheese and spinach filling over the pasta. Add another pasta layer, followed by a thick layer of mushroom sauce ensuring plenty of mushrooms are evenly distributed. Add a third pasta layer, spread the remaining filling evenly, then add a final pasta layer. Top this with the remaining mushroom sauce and sprinkle with the reserved Parmesan or mozzarella cheese.
  4. Bake: Cover the lasagna with foil and bake for 50 minutes. Remove the foil carefully and bake for another 15 minutes uncovered to allow the top to brown. Once done, let the lasagna cool for at least 20 minutes before slicing and serving to allow set and improve flavor.

Notes

  • For best texture, prepare the gluten-free pasta according to package instructions carefully to avoid overcooking.
  • The white wine can be substituted with additional stock if preferred or to keep it alcohol-free.
  • Make sure to let the lasagna rest after baking to ensure clean slicing.
  • Adjust salt to taste, especially if using salted stock.
  • This dish is suitable for gluten-free diets when using gluten-free pasta and flour blends.

Keywords: white lasagna, gluten free lasagna, mushroom lasagna, spinach lasagna, artichoke lasagna, creamy lasagna, Italian gluten free recipe

Find it online: https://spiceupwithsophie.com/white-mushroom-spinach-and-artichoke-lasagna-recipe/