Gluten Free Bacon, Spinach, Cheese Lasagna with Basil-Cream Sauce
adapted from The Cozy Apron
12 gluten free lasagna noodles
4 cups, packed, baby spinach leaves
2½ cups ricotta cheese
1½ cup shredded mozzarella cheese
1¾ cup shredded Parmesan Cheese
8 ounces bacon, small dice, cooked until crisp
1/4 tsp sea salt
1 teaspoon Italian seasoning
2 tablespoons fresh chopped basil for garnish
Basil Cream Sauce ingredients:
4 cups low-fat milk
1/2 tablespoon chicken stock
2 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon Italian seasoning
1/8 teaspoon black pepper
1/2 stick unsalted butter
1/8 cup Maninis Multipurpose gluten free flour
1/4 cup grated Parmesan cheese
1 teaspoons lemon zest
1 tablespoons lemon juice
1/2 cup, packed, fresh basil leaves, finely chopped
Preheat the oven to 400 degrees, and line a baking sheet with foil or parchment.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQrLynnXq7uiXbIea4bvaGmw3TpjPEhRHT5rwYtr3fFUNsZtxWGtlNLur-sqTFJc4vWZW7tF-QTZgAGdAH6qOe9UzWOl0ZACSCV1kdLFIZBLhbhdXyBx8V_05kJrw9knREGn8qmpeCN5U/s200/whitelasagne989.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElLv9AZKKgEb6SM67DLElpHyWpWpn7TCdFl1J3ZoOjaugJOt5-w-KwFMNSWqOjr2Lz-qfct-_7uCpR8KBQZ1E9dg2Wv3D6p9BvtQ_MkvbwaATWTQTaTXQUS7OXB09WS1J34P6N1WNTwFZ/s200/basilsauce1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7AkxvHqtErcSJsVMUEibGaXCsdjxZ4pmgShJdP0OqhqnSfYkuwkA_3QjQj7I870uHzQmP9pL0MooVgqBzwNJEgyZiQ1_Z9LpogNXMSeagk-s4puIiFhRBHPLIzEldaKz_dJcaHINJ8VRq/s200/basilsauce3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ55s6nQ3AYv91KnL6FvlBPZCiP2ZZnY0QbI5Rfp0J37Eo3-zzcATpAgDBrE5gN7hzD6wqw6_cQeBAWTghAbjnDD1pSAo-u5C4Pom1bsHifE4WIyWbnzimNZgtzTDY-JV4-fIPZNzN3Z0e/s200/basilsauce.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CoMwoJuazZu-9pLuQuC21r2vSfoBaTln5ncGBZGa0gsmThNKbXzd1E8v1YAwgX1Gf8l6FUdKH3ICXAAPz1Km0jHmyNJS6C0UrZueC6sH3TjMfKPzLrFE1R9GJeSr2ZYmXP0U9dmqyMI5/s200/basilsauce2.jpg)
In another medium-large pot set over medium-low heat, add the butter and allow it to melt; once melted, add the flour and stir together to create a “roux.” Cook this roux for about 1-2 minutes, then slowly add the hot milk to this roux, whisking continuously all the time to prevent lumps from forming; once all milk has been added, whisk until you’re sure there are no lumps and the cream sauce is smooth; allow the cream sauce to very gently simmer, uncovered, for about 5-10 minutes to thicken a bit, whisking occasionally; after that time, turn the heat off from under the cream sauce, and whisk in the Parmesan, the lemon zest and juice and the chopped basil leaves; stir well to incorporate, and check/adjust the salt level, if needed; allow to cool slightly before using for the lasagna, or make a day ahead and keep in fridge until you’re ready to make the lasagna, at which time it can be reheated.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjikplFRFiQIHQxT3c1SfNxROt5FCo8TDLd7CvUi9K0xI6sRBmx-yQ3jWAZjmuYyKON8WEqmlw1vZh8TTEVZF9ReqrvjlmNGmcfMojRxIH6ZsRwVBiPSIEqgS7xjBkLMqmPI5Qq8Ngy2Njt/s200/whitelasagne8.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TddTp3va4XrFr79q4DfP5qK1H9YeeL0ENSyrMQtyv8nv4uNRZKOJBrN_chMJdbBqThaVdOny_TjuHUeWnhs0NNnBUbypiU4ujYaABCFLvKi1T0Ix-JCEnH-uGXAGHQhdxBJVt15uWp2d/s200/whitelasagne9.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODU6km40LG7nAnPQr2cA6FIgflNvSC6abrBruuBfdlrykjDWsOy-6ACDq11Y9NC52z9E2iqrftLzORwxEDSwP6UQ1XGw33alA4AJZEBT83PBd5b9lG9rXVj4Mgoi4mEznA7oH1Pz2Nos7/s200/whitelasagne6.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPrOi5Q-AVDPQiipCGo6EhY_VDl79mFJN1VTQ0GAl4QinnpU5M4xWAjIoU0SYxt1g0CS9nR5lQa5B89TJi0Z8gqcHVkGCidQy3ZXZBbBcV-J60B6QJ8mev1EO-hMiBf32arYZ7E9MoZ7T/s200/whitelasagne7.jpg)
Next, add 2 cups of the baby spinach leaves in a nice, even layer, and then 1 ¼ cup of the ricotta cheese, in small, even dollops.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVqDKZzA6G6IbTvTetdPmTTHumXUrZr2zV8lG8T32m3boURquZx7lc9YxP93EJklHjUnyujP8pocKQRVMbWKH5eJCjN7eWA3Msz6V9i_5l0NpyynVHfqwPBktSo4l0wdwbzCP_hCgRaIuE/s200/whitelasagne5.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYrfP4uz8zvP4fC_pZU70N5NWizCZGGakqB8GUn2gVjsCJbzuGVxXVvpl0FWwwDd6mAb9PO5pzhO7I0OXHptkFjxmskWQgaowlp-KWiHS7tcZUXGGb2nYh6qByE6x_jeejEnhv59Volzr/s200/whitelasagne4.jpg)
¼ cup of the crisp bacon; sprinkle on a pinch of the salt.
Repeat the layering process until noodles are gone. The final topping should be Cheese.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ECtKEMQNIkQ_ufGmaIeUOkjrOnLKzXBP_qfz79ZqaQg7aZAw5sCdHYBVKwRgnWRJbhQvQSXst6UZDZE8XndtXgAK94UCFqiv9te3YwSd_vOmKzqCTRPCQy1LJrNldcU0YQcydgMYB_h6/s200/whitelasagne3.jpg)
Follow Us:
Stop. the. press!
ReplyDeleteThis looks truly magnificent!
Mmmm... creamy basil sauce. You have got yourself a winner here!!
ReplyDelete