Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a awesome dish, cheesey mushroom veggie lasagna gluten free. It is one of my favorites food recipe. For mine, I am going to make it a little bit tasty. This will be really delicious.

Cheesey Mushroom Veggie Lasagna Gluten Free is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Cheesey Mushroom Veggie Lasagna Gluten Free is something which I’ve loved my whole life.

To get started with this recipe, we must 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 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. Get 1 med zucchini, washed well and very thinly sliced
3. Make ready 1 med white or gold potato, washed, very thinly sliced
4. Prepare 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. Prepare 1 cup your favorite marinara sauce
8. Get 8 oz mozzarella cheese, sliced
9. Prepare 8 oz ricotta cheese
10. Get 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’s going to wrap this up for this Authentic food cheesey mushroom veggie lasagna gluten free recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!