Main courses · Pasta & rice
Gluten-Free Mushroom Lasagna
Save remaining two layers of dough for another use.
TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 60 min
- Active
- 60 min
- Cook
- 105 min
- Total
- 105 min
- Yield
- 6 portions
Recipe labels
Choose a label to find similar recipes.
- Category
- Main coursesPasta & rice
- Time
- Longer
- Nutrition
- High protein
- Difficulty
- Medium
- Rating
- Proven favourite
- gluten-free flour
- 2–3 tbsp
- homemade pasta dough
- 1
- Parmesan cheese
- 57 g
- garlic
- 2 cloves
- extra virgin olive oil
- 28 g
- fresh cremini mushrooms
- 680 g
- fresh shiitake mushrooms
- 170 g
- dried parsley
- 2 tbsp
- salt
- 0.5 tsp
- ground black pepper
- 1 pinches
- whole milk
- 907 g
- cornstarch
- 57 g
- ground nutmeg
- 1 pinches
- salt
- 0.5 tsp
- ground black pepper
- 1 pinches
- unsalted butter
- 57 g
- extra virgin olive oil
- extra virgin olive oil
- raclette cheese
- 454 g
Nutritionper portion
Recipe total uses the original yield. Choose Custom to change portions.
- Protein
- 31.9 g
- Energy
- 2,721.3 kJ
- Calories
- 650.4 kcal
- Fat
- 46.9 g
- Fibre
- 2.5 g
- Carbohydrates
- 27.7 g
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