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

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cheesey mushroom veggie lasagna gluten free. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cheesey Mushroom Veggie Lasagna Gluten Free is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Cheesey Mushroom Veggie Lasagna Gluten Free is something that I have loved my whole life.

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

The ingredients needed to make Cheesey Mushroom Veggie Lasagna Gluten Free:
  1. Make ready 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. Make ready 3 small garlic cloves, chopped and divided into thirds
  5. Get Olive oil 1.5 Tbs., divided
  6. Make ready 1 med round tomato, thinly sliced
  7. Get 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
Instructions 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 is going to wrap it up for this exceptional food cheesey mushroom veggie lasagna gluten free recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!