Individual Gluten-free Spinach-Mushroom Lasagnas

There are a few different ways to make this lasagna, this is the vegetarian, gluten-free version. You can also add ground turkey or beef to the tomato sauce (just simmer it together first), or use regular lasagna noodles instead of the brown rice variety.

4 small loaf dishes
1 red onion, sliced
1 lb baby spinach
8 crimini mushrooms, sliced
6 sheets brown rice lasagna noodles (my brand is Tinkyada, available at WFM, Real Foods, Mollie Stones, etc)
3 cups basic tomato sauce (use one that has the least amount of ingredients: tomatoes, garlic, basil, sugar)
1 cup ricotta cheese (or 3 tablespoons cream cheese if you want to try something new!)
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese
1/4 cup 2% milk
fresh basil, oregano, salt & pepper

Boil a large pot of water and turn it off, add some salt and olive oil.  Place lasagna noodles in the pot and let them rest for 10 minutes until soft but not cooked. Then run under cold water and drizzle with olive oil, leaving them flat in a colander in the sink. Slice them in half (that makes each piece exactly the length of the mini loaf dishes).

Saute onion & mushrooms in olive oil until soft and brown, but not fully cooked. Keep them big and plump, not mushy or overcooked. If anything, you want them slightly undercooked.

Mix milk, ricotta, mozz, and 1/2 cup parm in a bowl with some fresh ground black pepper.

Spray each loaf dish with coconut oil spray, then layer the ingredients in the following order:
tomato sauce, lasagna noodle, cheese mixture, spinach (uncooked), mushroom-onions, fresh basil & oregano, salt & pepper, sauce, noodle, cheese mixture, and a final topping of parm cheese on each.

Cover each dish with tin foil and bake at 350 for 30 minutes. Uncover and broil or bake for another 15 minutes until top is crispy and brown. Cool for a few minutes and serve with fresh sprigs of oregano on each.