Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, cheesey mushroom veggie lasagna gluten free. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Cheesey Mushroom Veggie Lasagna Gluten Free is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Cheesey Mushroom Veggie Lasagna Gluten Free is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Get 8 oz mushrooms; buttons or bellas, washed, trimmed, thinly sliced
2. Prepare 1 med zucchini, washed well and very thinly sliced
3. Take 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. Make ready 1 med round tomato, thinly sliced
7. Take 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

Steps 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 this up for this exceptional food cheesey mushroom veggie lasagna gluten free recipe. Thanks so much for reading. I am confident that you will 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, friends and colleague. Thanks again for reading. Go on get cooking!