Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, cheesey mushroom veggie lasagna gluten free. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Cheesey Mushroom Veggie Lasagna Gluten Free is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Cheesey Mushroom Veggie Lasagna Gluten Free is something that I’ve loved my entire life.
To get started with this 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 can achieve it.
The ingredients needed to make Cheesey Mushroom Veggie Lasagna Gluten Free:
- Take 8 oz mushrooms; buttons or bellas, washed, trimmed, thinly sliced
- Make ready 1 med zucchini, washed well and very thinly sliced
- Make ready 1 med white or gold potato, washed, very thinly sliced
- Get 3 small garlic cloves, chopped and divided into thirds
- Take Olive oil 1.5 Tbs., divided
- Get 1 med round tomato, thinly sliced
- Take 1 cup your favorite marinara sauce
- Take 8 oz mozzarella cheese, sliced
- Take 8 oz ricotta cheese
- Get Salt and pepper
Steps to make Cheesey Mushroom Veggie Lasagna Gluten Free:
- 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.
- 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.
- Cover baker and bake at 350 degrees for 1 hour.
So that’s going to wrap this up for this special food cheesey mushroom veggie lasagna gluten free recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
