These delicious gluten-free scrippelle lasagna with spinach and mushroom are easy and elegant.
There's something uniquely comforting about a cheesy, decadent lasagna—a true classic. And with this gluten-free scrippelle (crepe lasagna) recipe, you can enjoy all the wonderful flavours and textures without compromise. This recipe is a testament to the fact that wholesome baking solutions can deliver a light, flavourful, and incredibly satisfying result. Using our QUeen Milling Gluten Free All Purpose Flour Blend , you’ll create delicate crepes that form the perfect base for a rich filling. The best part? This lasagna freezes and reheats beautifully, making it an ideal choice for meal prep and a truly healthy treat that your family and friends will love.
Recipe Card
Recipe Name: Gluten-Free Scrippelle with Spinach and Mushroom (Crepe Lasagna)
Description: A classic gluten-free lasagna made with light and delicate crepes, filled with a savoury spinach and mushroom mixture.
Source: QUeen Milling Test Kitchen
Yield: 8 servings
Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Ingredients
Sauce
- ¼ cup (2 ounces, 56 grams) olive oil
- 2 cloves garlic, crushed
- 2 cans (28 ounces each) San Marzano tomatoes, pureed
- 1 teaspoon (4 grams) salt
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6 large basil leaves, torn
Scrippelle (Crepes)
- 2 cups (16 ounces, 473 grams) milk
- 8 eggs
- 1 teaspoon (4 grams) salt
- ½ teaspoon (1 gram) ground black pepper
- ¼ teaspoon (1 gram) freshly ground nutmeg
- 1½ cups (7 ounces, 190 grams) of QUeen Milling Gluten Free All Purpose Flour Blend
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2 Tablespoons (1 ounce, 28 grams) butter, melted
Filling
- 2 Tablespoons (1 ounce, 28 grams) butter
- 1½ pounds (24 ounces, 680 grams) cremini mushrooms, thinly sliced
- 3 cloves garlic, very thinly sliced
- ½ teaspoon (2 grams) each salt and pepper
- ¼ teaspoon (1 gram) hot pepper flakes
- ½ cup (4 ounces, 118 grams) dry white wine
- 8 ounces (9 ounces, 250 grams) baby spinach
- 4 cups (16 ounces, 454 grams) shredded mozzarella cheese
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¾ cup (3 ounces, 85 grams) grated Parmesan cheese
Instructions
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For the Sauce: Heat the olive oil in a large saucepan over medium heat. Add the crushed garlic and cook, stirring often, for 3 minutes until fragrant but not browned. Carefully pour in the pureed tomatoes and stir in the salt. Bring to a boil, then reduce the heat and simmer, uncovered, for 40 minutes, or until the sauce has thickened.12 Remove from heat and stir in the torn basil leaves.
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For the Scrippelle (Crepes): While the sauce is simmering, combine the QUeen Milling Gluten Free All Purpose Flour Blend , milk, eggs, salt, pepper, and nutmeg in a blender. Blend on medium-high speed for 2 minutes, or until the batter is very smooth and has increased in volume. Let the batter stand at room temperature for 30 minutes. (For best results, let the batter sit overnight in the refrigerator, and then let it stand at room temperature for 30 minutes before making the scrippelle).
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Heat a 9-inch non-stick skillet over medium heat. Lightly brush the bottom and sides with some melted butter. Pour ¼ cup of batter into the centre of the 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 until dry. Transfer to a plate. Repeat with the remaining melted butter and batter to make 20 crepes. Cover and set aside.
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For the Filling: Melt 2 Tablespoons of butter in a large skillet over medium heat. Cook the thinly sliced garlic for about 3 minutes until softened but not browned. Add the mushrooms, salt, pepper, and hot pepper flakes. Cook, stirring often, for 10 minutes until the mushrooms are tender and the liquid has mostly evaporated. Add the white wine and simmer for 3 minutes until it has evaporated. Stir in the baby spinach and cook until wilted. Remove from heat and let the filling cool.
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Assembly: Preheat your oven to 375°F (190°C). Lightly grease a straight-sided 9x13 inch pan. Spread ½ cup of the sauce over the bottom of the pan. Arrange 4 scrippelle, overlapping as needed, over the sauce. Top with ½ cup of sauce, ⅓ of the mushroom mixture, and 1 cup of mozzarella cheese. Sprinkle with 2 teaspoons of Parmesan cheese. Repeat these layers three more times, and then finish the top with the remaining sauce, mozzarella, and Parmesan cheese.
- Cover the pan with foil and bake for 35 minutes, or until heated through. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling. Let the lasagna stand for 10 minutes before serving.
Notes
This lasagna is perfect for making ahead. You can prepare the scrippelle, sauce, and filling a day in advance and store them separately in the refrigerator. Assemble the lasagna just before baking. This scrippelle is a fantastic meal prep solution, and its firm texture allows it to hold up well when frozen and reheated. The superpower of QUeen Milling flours is their ability to provide great lift, crumb, and texture without the use of a long list of unfamiliar additives, making it easy to replicate a recipe hundreds of times with perfect results. Our commitment to quality extends to our packaging, which is recyclable and compostable. You can give the bags a second life by using them to line your kitchen compost bin. We encourage you to explore our full range of products and connect with us on social media for more wholesome, gluten-free inspiration!