October 21, 2022

Gluten Free Lasagne (with Spinach and Artichoke)

Gluten Free Lasagne (with Spinach and Artichoke)
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This gluten free lasagne might not be your typical one – but it’s a simple and delicious way to get your fix.

This is a white lasagne and is made without a tomato sauce in any form. It uses a ricotta-based filling and a gluten free bechamel sauce instead.

It is also packed with vegetables in the form of spinach and artichokes, and is perfect as a winter comfort food or even as a light summer lunch. 

This gluten free lasagne also freezes well, and so make sure to save your leftovers for a cold and rainy weeknight when cooking is the last thing on your mind!

But before we jump into the recipe, I wanted to take deeper dive into the process.

Do Gluten Free Lasagne Sheets Need to be Cooked Before Use?

The lasagne sheets I’m using to create this recipe come from Asda in the UK and are not necessary to cook before use. 

Since they cook in the oven along with the ingredients I can skip the step of parboiling or blanching and build the lasagne with the raw dried pasta sheets. Just make sure that you don’t need topre-cook your brand of gluten free lasagne sheets first. If you do, then refer to package instructions before starting this recipe!

Artichokes

I use jarred artichokes in brine for this recipe. Those marinated in olive oil will also work here too.

Spinach

This is the first thing I cook when starting out on this lasagne recipe. I wilt it down and let it cool before squeezing out as much water as possible. In fact, rather than let it cook, I run cold water over it to speed up the process.

This step is necessary in order to avoid a soggy puddle at the bottom of the dish when you remove your gluten free lasagne from the oven.

Cheese

The main filling is created by using ricotta mixed with spinach and artichoke as well as parmesan for an extra depth of flavour.

And in my opinion, no lasagne would be complete without mozzarella! I use it on top of the bake, but also dot a few chunks into one of the layers.

Bechamel

The recipe below makes use of my gluten free white sauce recipe for bechamel.

It begins with a roux made of butter and cornflour. Then add milk bit by bit to create a silky sauce to top your lasagne.

Gluten Free Lasagna with spinach and ricotta
Yield: Serves 4

Gluten Free Spinach and Ricotta Lasagne

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

This gluten free spinach and artichoke lasagne uses ricotta and bechamel to create the ultimate cheesy comfort food!

Ingredients

Spinach, Ricotta & Artichoke Mixture

  • 450g Spinach, washed
  • 2tbsp oil
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • Zest of a small lemon
  • Large pinch, sea salt
  • 165g artichoke hearts (drained weight), sliced
  • 250g ricotta
  • 50g parmesan cheese, grated (reserve 20g for adding to the top of the lasagne at the end)

Bechamel Sauce

  • 25g butter
  • 25g cornflour (AKA corn starch)
  • 300ml milk

Final Lasagne Build

  • Gluten Free Lasagne Sheets (I needed 9, but you may need a different number depending on the size of your baking dish)
  • 125g mozzarella cheese, torn into chunks

Instructions

  1. Preheat the oven to 180°
  2. Add the washed spinach to a large pan with a lid and heat until wilted, turning every so often so it all wilts evenly. Set aside to cool, or to speed up the process, run under cold water or plunge into an ice bath.
  3. Wipe out the pan just used for the spinach and use it to heat the oil over a medium heat.
  4. When the oil is hot, add the diced onion and coat in the oil. Leave to cook until soft but not browned. This should take 5 - 10 minutes, but adding the lid speeds up the process. Stir frequently.
  5. Add the minced garlic and stir into the onions. Leave to cook until soft but not browned. This should take 2 - 3 minutes, and should start to smell fragrant.
  6. When the onions and garlic are soft and fragrant, add the lemon zest and salt and stir. Then add the sliced artichoke hearts and saute for 3-4 minutes, allowing the flavours to incorporate.
  7. Take the mixture off the heat and pour into a bowl.
  8. Mix in ricotta and 30g of the grated parmesan, and set aside.
  9. Meanwhile, prepare the bechamel. Take the butter and melt it in a heavy bottomed saucepan over a medium heat.
  10. When the butter has melted and has started to foam slightly, add the cornflour and stir in,
  11. Allow to cook, stirring constantly, for 2-3 minutes, allowing the mixture to bubble slightly. Be careful not to burn it!
  12. Next, add a splash of milk and whisk it in. The mixture should clump up, but constant whisking should incorporate it all into a thick paste-like sauce.
  13. When the milk is fully incorporated, add another splash and repeat the process until half the milk is in the sauce, whisking constantly.
  14. When you get halfway through the milk, you can larger quantities each time. Make sure to continue whisking constantly.
  15. When the milk is incorporated you should have a perfectly smooth, silky sauce that is thick but not lumpy. If the sauce is too thick add more milk to loosen. If it is lumpy, pass through a fine mesh strainer - or leave it as is, it won’t impact the flavour of the lasagne!
  16. Now it’s time to build the lasagne. First, spread half of the spinach, ricotta and artichoke mixture on the bottom of the dish.
  17. Layer the first batch of lasagne sheets on top, and then add half of the bechamel sauce on top of that.
  18. Take half the torn mozzarella chunks and dot them evenly throughout the bechamel layer.
  19. Next, add another layer of lasagne sheets on top of the mozzarella. Place this layer gently and take care not to press too hard.
  20. Now top the lasagne sheets with the rest of the spinach, ricotta and artichoke mixture.
  21. Add another layer of lasagne sheets on top before spreading the rest of the bechamel on top of that.
  22. Sprinkle over the final 20g of grated parmesan and dot the remaining mozzarella chunks over the top of the final bechamel layer.
  23. Bake the lasagne in the oven for around 45 minutes, checking after 30 minutes to ensure the top isn’t browning too fast before the pasta has a chance to cook. If so, cover the baking dish with foil and continue to cook until the pasta is soft and the lasagne is ready. 
  24. If you’ve used foil and the cheese on top has become less crispy, turn up the heat (or use the grill), and finish the lasagne for a minute or two without the foil. This should allow the top to crisp up again. But be careful not to burn the cheese!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 594Total Fat: 38gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 116mgSodium: 1096mgCarbohydrates: 32gFiber: 7gSugar: 9gProtein: 36g
© Chris
Category: Recipes
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