Spinach Lasagna
Equipment
- 9 X 13 baking dish or lasagna pan
Ingredients
LASAGNA
- 12 no-boil, gluten-free lasagna noodles (I use Barilla)
- 12 ounces spinach
- 12 ounces mozzarella
WHITE SAUCE
- 8 ounces butter
- ½ cup gluten-free AP flour
- 4 cups milk
- 3 cloves garlic
- 16 ounces cottage cheese
- ½ cup grated parmesan cheese
- 2 t salt
- 1 t pepper
FINISHING
- fresh parsley (for garnish)
Instructions
- Prep - Preheat the oven to 350℉. Spray your baking dish with olive oil.
- Make the sauce - Melt the butter in a large saucepan over medium heat. Whisk in the flour and continue whisking until the paste begins to bubble and thicken. Whisk in the milk, oh so slowly, until it's fully incorporated and there are no lumps. Bring to a boil, reduce the heat, and simmer for 3-4 more minutes, until the sauce has thickened. Stir in the garlic, salt and pepper, cottage cheese, and Parmesan, stirring until smooth. Remove from the heat.
- Assemble the lasagna - To begin, spread a thin lay of sauce in the bottom of your baking dish, then 4 of the lasagna noodles. To finish this layer, spread ⅓ of the remaining sauce, half of the spinach, and a layer of mozzarella cheese. For the second layer, spread 4 of the lasagna noodles, ½ of the remaining sauce, the rest of the spinach, and more mozzarella cheese. To finish, top with the rest of the noodles, the rest of the sauce, and the rest of the mozzarella cheese.
- Cover and bake - Cover the pan tightly with aluminum foil, and bake for 1 hour, undisturbed.
- Finish - After 1 hour, remove from oven. Take off the foil and sprinkle with the Parmesan cheese. Return to oven and bake 15-20 minutes more, or until golden brown on top.
- Rest, then serve - Remove lasagna from oven and allow it to rest and cool for 15 minutes before serving. This helps the lasagna set up, making it easier to slice. While the lasagna is resting, chop some parsley for garnish. Garnish and serve.