To make your bechemel (white cheese sauce) melt 3 tablespoons salted butter over medium high heat with 1/4 cup + 1 teaspoon gf flour, 3 cups milk and salt, pepper and ground nutmeg to taste. Whisk the entire time you're adding ingredients. Bring to a boil, reduce heat and simmer for 10mins. Remove from heat and add 1 1/2 cups ricotta cheese and 1/4 cup grated parmasean. Set aside.
You are now going to make 2 different kinds of filling. The first is your spinach filling. Sauté a large bag of spinach at least 6 oz with a tablespoon olive oil, 2 garlic cloves minced and salt and pepper. Set aside. (I added 1 pound of browned Italian sausage to my spinach filling.)
Tomatoe pepper mushroom filling. Melt 1 tablespoon butter over medium high heat, add 1/2 medium onion diced and cook until translucent. Add 1 1/2 cups button mushrooms and cook until softened. Add 1/2 cup chopped sun-dried tomatoes and 1/2 cup chopped roasted red peppers. I added a little extra sun-dried tomatoes to balance the white sauce. Cook for 2 minutes and set aside.
Roast 1/4 cup pine nuts in a dry skillet until brown. Remove from heat.
Flash boil gf lasagna noodles but don't cook completely as they will finish in the oven! You now have all the elements to assemble lasagna!
Preheat oven for 375 and prep a 9x9 pan with cooking spray. Spread a thin layer of bechamel, add a layer of noodles and spread a layer of mushroom filling on top of the noodles. Cover with 1/4 of bechamel and 1/4 cup shredded mozzarella. Add a second sheet of lasagna, spread with all of your spinach filling, 1/3 of pine nuts and again with 1/4 of bechamel and 1/4 cup mozzarella. Repeat step for mushroom layer. Lastly top with lasagna noodles, remaining bechamel, mozzarella and pine nuts. Bake for 40 mins then cover with foil and bake for an additional 15 minutes.
This was even better the next day all setup! Mmmmmmmmmmm!!!!! Cooking with love!
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