Gluten Free Spinach Lasagna
Gluten Free Spinach Lasagna
Try this quick and easy gluten-free spinach lasagna recipe by Michael Smith from Chef Michael's Kitchen.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 60 minutes
  • Yield 1 serving
  • For the Cheese Sauce:
  • ¼ cup of butter
  • 1 onion, minced
  • 4 cloves of garlic, sliced
  • 4 cups of any milk
  • 2 tablespoons of Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon of Tamari
  • 2 bay leaves
  • 1 teaspoon ground nutmeg
  • ¼ cup of cornstarch
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 2 cups of ricotta cheese
  • 2 cups of Parmesan, grated
  • 1+16 ounces package of spinach
  • For Assembly:
  • 2 340 grams boxes of oven-ready gluten free lasagna noodles
  • For the Topping:
  • 1 cup of Parmesan, shredded
  • 1 cup of mozzarella, shredded
  1. Preheat your oven to 375°F. Turn on your convection fan if you have one
  2. Prepare a 9 x 13-inch baking pan with non-stick spray
  3. First make the cheese sauce. In a large pot melt the butter over medium heat
  4. Toss in the onion and garlic and saute until fragrant, about 2 minutes
  5. Reserve one-half cup of the milk and set aside, then slowly add the remainder to the pot and heat through, being careful not to boil
  6. Whisk in the Dijon, Worcestershire, bay leaf, nutmeg, salt and pepper
  7. Add the cornstarch to the reserved milk, mix smooth and whisk it into the sauce, stirring until thickened, about 5 minutes
  8. Fold in the ricotta and Parmesan
  9. Stir in the fresh spinach and stir until it wilts
  10. Assemble the lasagna starting with béchamel sauce, then alternating layers of noodles and sauce, and finishing with béchamel
  11. The number of layers you get depends on the size of your baking vessel but three or four layers is normal
  12. Toss the Parmesan and mozzarella together and sprinkle evenly over the top
  13. Coat a piece of aluminum foil with non-stick spray and cover the works tightly
  14. Bake until all the layers have heated through, 45 minutes or so
  15. Remove the foil and bake an additional 15 minutes to lightly brown the cheese topping
  16. Allow the lasagna to stand and cool a bit to firm up before cutting, about 5 minutes
  17. Slice and serve with a fresh spinach salad

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