Gluten-Free Classic Lasagna with Spinach & Mushrooms

There's no foolproof crowd-pleasing meal quite like lasagna. But if you have vegetarians or gluten-free eaters in the group, it can be tough to accommodate everyone's needs. Not anymore! This lasagna is gluten-free, packed with veggies, and guaranteed to be a hit - no matter the dietary needs.


2 cups full fat ricotta cheese⁣

2 eggs⁣

1.5 tsp salt⁣

1/2 tsp pepper⁣

1.5 tbsp Italian seasoning⁣

1 package of Taste Republic fresh lasagna sheets

1 9 oz bag frozen spinach, thawed & excess liquid drained⁣

8 oz baby Bella mushrooms⁣

32 oz tomato sauce

12 oz shredded cheese (I used Quattro Formaggio)⁣


  1. Preheat oven to 350 degrees.⁣
  2. Sauté mushrooms in a skillet until browned. Season with 1/2 tsp salt, pepper and 1 tsp Italian seasoning at the end of cooking time. ⁣
  3. In a small bowl, mix together ricotta cheese, eggs, 1 tsp salt, 1/2 tsp black pepper and 1 tbsp Italian seasoning.⁣
  4. In a 9x13 dish, ladle in a layer of tomato sauce.⁣
  5. Add a layer of the noodles, slightly overlapping (I used 4 per layer). ⁣
  6. Spread 1/2 the ricotta mixture out on top. ⁣
  7. Sprinkle 1/3 of the bag of cheese, then 1/2 the spinach and 1/2 the mushrooms. ⁣
  8. Repeat steps 4-7.⁣
  9. For the last layer, add the lasagna sheets, the last of the sauce & the rest of the cheese.⁣
  10. Bake at 350 for 30-40 minutes covered in foil. Uncover and cook for an additional 10, broiling for 2 minutes at the end if desired.⁣

Serves 6.

Via Silvie / @seasonedbySilvie

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