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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, cheesey mushroom veggie lasagna gluten free. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cheesey Mushroom Veggie Lasagna Gluten Free is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Cheesey Mushroom Veggie Lasagna Gluten Free is something which I have loved my entire life. They are nice and they look wonderful.

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

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. Get 1 med zucchini, washed well and very thinly sliced
  3. Prepare 1 med white or gold potato, washed, very thinly sliced
  4. Make ready 3 small garlic cloves, chopped and divided into thirds
  5. Prepare Olive oil 1.5 Tbs., divided
  6. Take 1 med round tomato, thinly sliced
  7. Prepare 1 cup your favorite marinara sauce
  8. Prepare 8 oz mozzarella cheese, sliced
  9. Prepare 8 oz ricotta cheese
  10. Make ready 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 with this exceptional food cheesey mushroom veggie lasagna gluten free recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!