White Lasagna with Mushrooms, Spinach and Artichokes

gfreefoodie.com

atemplin31

subheading: For the sauce:

2 tbsp butter

1 tbsp olive oil, or more if needed

3 cloves garlic, minced

1 medium shallot, minced

4 oz. Portobello or Cremini mushrooms, chopped

4 oz. white mushrooms, chopped

2 tsp salt

1 tsp white pepper

2 tbsp Gluten-Free flour blend (I like Pamela’s GF Artisan Blend)

¼ cup dry white wine

½ cup gluten-free vegetable or chicken stock

1 cup cream

subheading: For the lasagna and filling:

5 oz. fresh baby spinach

1 tbsp olive oil

8 oz. Mascarpone cheese, room temperature

1 cup Parmesan cheese, shaved or shredded

1 cup Mozzarella cheese, shredded

¼ cup fresh parsley, chopped

¼ cup fresh basil, chopped

9 to 10 oz. artichoke hearts in water, drained and roughly chopped

1 egg

1 tsp salt

1 pound gluten-free lasagna pasta prepared according to recipe or package directions

½ cup Parmesan or Mozzarella cheese for top

Directions at gfreefoodie.com

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