Gluten-Free Spinach Lasagna
Indulge in the comforting layers of this Gluten-Free Spinach Lasagna, a wholesome twist on a classic Italian dish. Featuring tender gluten-free lasagna noodles, a creamy blend of ricotta and mozzarella cheeses, and vibrant, sautéed spinach, this recipe delivers rich, hearty flavors free from gluten. Enhanced with garlic powder and marinara sauce for an aromatic kick, every bite is a symphony of cheesy, savory goodness. This easy-to-follow recipe is perfect for family dinners, offering generous portions to serve up to eight. Whether you're gluten-intolerant or simply seeking a nutritious, veggie-packed spin on lasagna, this dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 12 pieces Gluten-free lasagna noodles
- 10 cups Fresh spinach
- 2 tablespoons Olive oil
- 16 ounces Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 whole Large egg
- 4 cups Marinara sauce
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
Instructions
Preheat your oven to 375°F (190°C).
Cook the gluten-free lasagna noodles according to the package instructions. Drain, rinse them under cold water, and set aside on a clean towel.
Heat the olive oil in a large skillet over medium heat. Add the spinach, a pinch of salt, and sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly. Squeeze out any excess moisture from the spinach using a clean kitchen towel or paper towels.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, the egg, garlic powder, 1/2 teaspoon of salt, and the black pepper. Mix until well combined, then fold in the cooked spinach.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Lay down 4 lasagna noodles in a single layer over the marinara sauce. Top the noodles with 1/3 of the spinach-ricotta mixture, spreading it out evenly. Add another 1 cup of marinara sauce on top.
Repeat the layer of noodles, spinach-ricotta mixture, and marinara sauce two more times, ending with marinara sauce.
Sprinkle the remaining 1 cup of mozzarella cheese and 1/2 cup of grated Parmesan evenly over the top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
Let the lasagna cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
4815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 7322 mg | 318% | |
| Total Carbohydrate | 607.1 g | 221% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 32.7 g | ||
| Protein | 209.1 g | 418% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 4871 mg | 375% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1154 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
