Chef Michael Smith serves up a gluten-free spinach lasagna that has two kinds of cheese. Recipe ingredients and instructions below.

Recipe ingredients:
Cheese Sauce
¼ cup butter
1 onion, minced
4 clove garlic, sliced
4 cup any milk
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
2 bay leaves
1 whole nutmeg, grated
¼ cup cornstarch
1 tsp salt
1 tsp pepper
2 cup ricotta cheese
2 cup Parmesan, grated
1 16-oz package of spinach

Topping & Assembly
2 340g boxes of oven-ready gluten free lasagna noodles
1 cup Parmesan, shredded (for topping)
1 cup mozzarella, shredded (for topping)

Cooking directions:

For the cheese sauce
1. Preheat your oven to 375ºF. Turn on your convection fan if you have one. Prepare a 9 x 13-inch baking pan with non-stick spray.

2. First make the cheese sauce. In a large pot melt the butter over medium heat. Toss in the onion and garlic and sauté until fragrant, about 2 minutes. Reserve one-half cup of the milk and set aside, then slowly add the remainder to the pot and heat through, being careful not to boil. Whisk in the Dijon, Worcestershire, bay leaf, nutmeg, salt and pepper. Add the cornstarch to the reserved milk, mix smooth and whisk it into the sauce, stirring until thickened, about 5 minutes. Fold in the ricotta and Parmesan. Stir in the fresh spinach and stir until it wilts.

Topping & Assembly
1. Assemble the lasagna starting with béchamel sauce, then alternating layers of noodles and sauce, and finishing with béchamel. The number of layers you get depends on the size of your baking vessel but three or four layers is normal. Toss the Parmesan and mozzarella together and sprinkle evenly over the top.

2. Coat a piece of aluminum foil with non-stick spray and cover the works tightly. Bake until all the layers have heated through, 45 minutes or so. Remove the foil and bake an additional 15 minutes to lightly brown the cheese topping. Allow the lasagna to stand and cool a bit to firm up before cutting, about 5 minutes. Slice and serve with a fresh spinach salad.


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