Simple Way to Make Super Quick Homemade Cheesey Mushroom Veggie Lasagna Gluten Free
by Nelle Collier
Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, cheesey mushroom veggie lasagna gluten free. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Cheesey Mushroom Veggie Lasagna Gluten Free is one of the most well liked of recent 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 which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must 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:
Get 8 oz mushrooms; buttons or bellas, washed, trimmed, thinly sliced
Take 1 med zucchini, washed well and very thinly sliced
Prepare 1 med white or gold potato, washed, very thinly sliced
Prepare 3 small garlic cloves, chopped and divided into thirds
Get Olive oil 1.5 Tbs., divided
Take 1 med round tomato, thinly sliced
Make ready 1 cup your favorite marinara sauce
Prepare 8 oz mozzarella cheese, sliced
Prepare 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 is going to wrap it up for this exceptional food cheesey mushroom veggie lasagna gluten free recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!