Spinach sauteed in garlic – Check. White wine mushroom ragu simmered to perfection – Check. Chunky tomato sauce that just gives a hint of tomatoey-ness (yeah. That’s a word) – Check. Tinkyada Gluten Free Lasagna Noodles? – Yep, you bet. And..And..Tofutti Ricotta? < Uh huh. Then baked to a bubbly golden perfection? Oh gosh. Just … just give me a second while I go eat the ENTIRE pan.
The fun part about this lasagna is that the tomatoes play a much smaller role than in most marinara – heavy lasagna recipes. They just blend in perfectly in the background of mushrooms and creaminess.And…speaking of creamy…that Tofutti ricotta. Geez. < After my own heart, it is. The recipe may seem to have a lot of steps, but really it didn’t take long to put together. I got the ragu, spinach and noodles all going at once while I stirred up the tomato sauce and preheated the oven. After that…you just have to wait patiently while it bakes. Are you ready to make it?!
- 1 box of lasagna noodles (10 oz) (I used Tinkyada Gluten Free)
- 1 recipe Mushroom Ragu (link below)
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 teaspoon Italian seasoning
- Black pepper to taste
- Paprika to taste
- 1 large pinch of nutmeg
- 3 cups of raw spinach
- 4 cloves of garlic, minced
- 1 container of Tofutti Ricotta
- Preheat the oven to 425 degrees
- Prepare a 9x13 casserole dish by greasing the inside
- Cook noodles according to package directions, rinsing with cold water when done
- Meanwhile, prepare the mushroom ragu (or prepare in advance)
- While noodles and ragu are cooking mix: diced tomatoes, tomato sauce, Italian seasoning, black pepper, paprika and nutmeg together in a large bowl
- Meanwhile, saute the 4 cloves of garlic. Once brown, add the spinach and cook until just wilted but still bright green. Add it to the tomato sauce and mix well. Set aside.
- Once the noodles, ragu and tomato sauce/spinach are ready it's time to layer the lasagna!
- Spread a thing layer of the tomato/spinach sauce onto the bottom of the pan, then layer in this order: noodles, 1/2 of the ricotta, mushroom ragu, noodles, tomato/spinach sauce, mushroom ragu, noodles, and finally the second half of the ricotta.
- Cover loosely with tinfoil (leave it loose on top so the ricotta will not stick) and bake for 30 minutes.
- Remove the tinfoil and bake for another 15 minutes uncovered, or until bubbly throughout.
- Let sit for at least 10 minutes before serving.
- Serve warm. Store any leftovers in an airtight container.
This recipe was shared on GFE’s gluten free Wednesday roundup. Click here to see other gluten free recipes!
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