Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours
Serves: 8
Ingredients
Sauce:
1/4 cup olive oil
2 cloves garlic, crushed
2 cans (28 oz each) San Marzano tomatoes, pureed
1 tsp salt
6 large basil leaves, torn
Scrippelle:
2 cups milk
8 eggs
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp freshly ground nutmeg
1 1/2 cups QUeen Milling Gluten Free All Purpose Flour Blend
2 tbsp butter, melted
2 tbsp butter
1 1/2 lb cremini mushroom, thinly sliced
3 cloves garlic, very thinly sliced
1/2 tsp each salt and pepper
1/4 tsp hot pepper flakes
1/2 cup dry white wine
8 oz (250g) baby spinach
4 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
Directions
Sauce:
- Heat oil in large saucepan set over medium heat.
- Cook garlic: stirring often for 3 minutes or until fragrant but not browned. Carefully pour in tomatoes, stir in salt.
- Bring to a boil. Reduce heat and simmer, uncovered for 40 minutes or until thickened.
- Remove from heat and stir in basil.
Scrippelle:
- While your sauce is cooking, combine flour, milk, eggs, salt, pepper and nutmeg in a blender. Blend on medium-high speed for 2 minutes or until very smooth and volume has increased.
- Let stand at room temperature for 30 minutes. (For best results, let batter sit overnight in fridge, and let stand at room temperature for 30 minutes before making Scrippelle.)
- Set a 9-inch nonstick skillet over medium heat. Brush bottom and sides with some melted butter. Pour 1/4 cup batter into center of pan and quickly swirl to coat the bottom.
- Cook for 45-60 seconds or until lightly browned and set. Flip and cook for an additional 20 – 30 seconds or until dry.
- Transfer to a plate. Repeat with remaining melted butter and batter to make 20 crepes. Cover and set aside.
Filling:
- Melt butter in a large skillet set over medium heat. Cook garlic until softened but not browned (approx 3 minutes).
- Add mushrooms, salt, pepper and hot pepper flakes. Cook, stirring often for 10 minutes or until tender and liquid is mostly evaporated.
- Add white wine; simmer for 3 minutes or until evaporated. Stir in spinach and cook until wilted. Remove from heat. Cool.
Assembly:
- Preheat over to 375℉.
- Grease a straight-sided 9 x 13 inch pan. Spread 1/2 cup sauce over bottom of pan. Arrange 4 Scrippelle, overlapping as needed over the sauce.
- Top with 1/2 cup sauce, 1/3 of the mushroom mixture and 1 cup mozzarella. Sprinkle with 2 tsp Parmesan.
- Repeat layers and finish the top with remaining sauce, mozzarella and Parmesan cheese.
- Cover and bake, 35 minutes or until heated through. Remove cover and bake for additional 10 minutes or until cheese is melted. Let stand 10 minutes before serving.
TIP: Prepare Scrippelle, sauce and filling a day ahead and store separately in the refrigerator. Assemble before baking.
Per serving (1/12th recipe)390 calories
22 g fat
11g saturated fat
28 g carbohydrates
3 g fibre
8 g sugar
20 g protein
175 mg cholesterol
1140 mg sodium