Gluten Free Scrippelle with Spinach and Mushroom (Crepe Lasagna)

Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours
Serves: 8


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

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




  1. Heat oil in large saucepan set over medium heat.
  2. Cook garlic: stirring often for 3 minutes or until fragrant but not browned. Carefully pour in tomatoes, stir in salt.
  3. Bring to a boil. Reduce heat and simmer, uncovered for 40 minutes or until thickened.
  4. Remove from heat and stir in basil.


  1. 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.
  2. 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.)
  3. 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.
  4. Cook for 45-60 seconds or until lightly browned and set. Flip and cook for an additional 20 – 30 seconds or until dry.
  5. Transfer to a plate. Repeat with remaining melted butter and batter to make 20 crepes. Cover and set aside.


  1. Melt butter in a large skillet set over medium heat. Cook garlic until softened but not browned (approx 3 minutes).
  2. Add mushrooms, salt, pepper and hot pepper flakes. Cook, stirring often for 10 minutes or until tender and liquid is mostly evaporated.
  3. Add white wine; simmer for 3 minutes or until evaporated. Stir in spinach and cook until wilted. Remove from heat. Cool.


  1. Preheat over to 375℉.
  2. 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.
  3. Top with 1/2 cup sauce, 1/3 of the mushroom mixture and 1 cup mozzarella. Sprinkle with 2 tsp Parmesan.
  4. Repeat layers and finish the top with remaining sauce, mozzarella and Parmesan cheese.
  5. 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
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