Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, cheesey mushroom veggie lasagna gluten free. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Cheesey Mushroom Veggie Lasagna Gluten Free is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Cheesey Mushroom Veggie Lasagna Gluten Free is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have cheesey mushroom veggie lasagna gluten free using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Cheesey Mushroom Veggie Lasagna Gluten Free:
- Make ready 8 oz mushrooms; buttons or bellas, washed, trimmed, thinly sliced
- Get 1 med zucchini, washed well and very thinly sliced
- Get 1 med white or gold potato, washed, very thinly sliced
- Make ready 3 small garlic cloves, chopped and divided into thirds
- Get Olive oil 1.5 Tbs., divided
- Take 1 med round tomato, thinly sliced
- Take 1 cup your favorite marinara sauce
- Prepare 8 oz mozzarella cheese, sliced
- Take 8 oz ricotta cheese
- Get Salt and pepper
Instructions 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 is going to wrap it up for this exceptional food cheesey mushroom veggie lasagna gluten free recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
