Cheesey Mushroom Veggie Lasagna Gluten Free
Cheesey Mushroom Veggie Lasagna Gluten Free

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, cheesey mushroom veggie lasagna gluten free. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cheesey Mushroom Veggie Lasagna Gluten Free is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Cheesey Mushroom Veggie Lasagna Gluten Free is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook cheesey mushroom veggie lasagna gluten free using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Cheesey Mushroom Veggie Lasagna Gluten Free:
  1. Get 8 oz mushrooms; buttons or bellas, washed, trimmed, thinly sliced
  2. Make ready 1 med zucchini, washed well and very thinly sliced
  3. Take 1 med white or gold potato, washed, very thinly sliced
  4. Get 3 small garlic cloves, chopped and divided into thirds
  5. Take Olive oil 1.5 Tbs., divided
  6. Take 1 med round tomato, thinly sliced
  7. Take 1 cup your favorite marinara sauce
  8. Make ready 8 oz mozzarella cheese, sliced
  9. Make ready 8 oz ricotta cheese
  10. Take Salt and pepper
Steps to make Cheesey Mushroom Veggie Lasagna Gluten Free:
  1. Mushrooms, zucchini and potatoes will be sauteed, separately. Start with a large fry pan, add 1/2 Tbs O.O. and heat oil; add 1/3 of the chopped garlic and heat for a few seconds. Add mushrooms and cook 2 minutes. Remove to a plate. Repeat with 1/2 Tbs O.O., 1/3 of the garlic, add the zucchini and cook 4 minutes. Repeat with sliced potatoes and cook until wilted slightly, about 7 mins.
  2. Using a 9 X 9 inch Deep Dish Baker, I got mine from The Pampered Chef, start layering. I started with 3 Tbs marinara spread in bottom of pan with a tiny bit of chopped garlic. You will have 3 layers of potatoes and 2 layers of everything else, but only 1 layer of tomato slices. Save 1 layer of mozzarella for top. Start and end with potatoes. Layer any way, such as, potato, ricotta, mushrooms, zucchini, tomatoes, marinara sauce, mozzarella, etc.
  3. Cover baker and bake at 350 degrees for 1 hour.

So that’s going to wrap this up with this special food cheesey mushroom veggie lasagna gluten free recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!