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On a Journey to Love Myself and (the food in) the World Around Me.

Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free]

by Chelsea @ Make Real Food on July 8, 2014, 8 comments

Make.This.Lasagna.Right.Now.Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free]Let’s just talk about it for a second:  

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. Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free]

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.Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free]And…speaking of creamy…that Tofutti ricotta.  Geez.  < After my own heart, it is. Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free] 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.  Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free]After that…you just have to wait patiently while it bakes.  Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free] Are you ready to make it?!Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free]

Spinach and Mushroom Ragu Lasagna
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
  1. 1 box of lasagna noodles (10 oz) (I used Tinkyada Gluten Free)
  2. 1 recipe Mushroom Ragu (link below)
  3. 1 can diced tomatoes
  4. 1 can tomato sauce
  5. 1 teaspoon Italian seasoning
  6. Black pepper to taste
  7. Paprika to taste
  8. 1 large pinch of nutmeg
  9. 3 cups of raw spinach
  10. 4 cloves of garlic, minced
  11. 1 container of Tofutti Ricotta
  1. Preheat the oven to 425 degrees
  2. Prepare a 9x13 casserole dish by greasing the inside
  3. Cook noodles according to package directions, rinsing with cold water when done
  4. Meanwhile, prepare the mushroom ragu (or prepare in advance)
  5. While noodles and ragu are cooking mix: diced tomatoes, tomato sauce, Italian seasoning, black pepper, paprika and nutmeg together in a large bowl
  6. 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.
  7. Once the noodles, ragu and tomato sauce/spinach are ready it's time to layer the lasagna!
  8. 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.
  9. Cover loosely with tinfoil (leave it loose on top so the ricotta will not stick) and bake for 30 minutes.
  10. Remove the tinfoil and bake for another 15 minutes uncovered, or until bubbly throughout.
  11. Let sit for at least 10 minutes before serving.
  12. Serve warm. Store any leftovers in an airtight container.
Adapted from Food Network Spinach Lasagna With Mushrooms
Make Real Food

Mushroom Ragu recipe – click here. 

This recipe was shared on GFE’s gluten free Wednesday roundup.  Click here to see other gluten free recipes!

P.S. – 

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8 thoughts on “Spinach & Mushroom Ragu Lasagna [Vegan/Gluten Free]

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