Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, cheesey mushroom veggie lasagna gluten free. One of my favorites. For mine, I’m gonna 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 current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Cheesey Mushroom Veggie Lasagna Gluten Free is something that I’ve loved my whole life. They are nice and they look wonderful.
Great recipe for Cheesey Mushroom Veggie Lasagna Gluten Free. No noodles, so this is also gluten free; the potatoes take the place of the noodles. Watch for my Zucchini Parmesan recipe, coming soon. I whipped up this lasagna last night, and it was so very good.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Make ready 8 oz mushrooms; buttons or bellas, washed, trimmed, thinly sliced
- Prepare 1 med zucchini, washed well and very thinly sliced
- Make ready 1 med white or gold potato, washed, very thinly sliced
- Make ready 3 small garlic cloves, chopped and divided into thirds
- Prepare Olive oil 1.5 Tbs., divided
- Get 1 med round tomato, thinly sliced
- Take 1 cup your favorite marinara sauce
- Make ready 8 oz mozzarella cheese, sliced
- Prepare 8 oz ricotta cheese
- Make ready Salt and pepper
We also have wide variety of recipes to try. Cheesey Mushroom Veggie Lasagna Gluten Free Jump to: Recipe Weight Loss Tips Before you jump to Cheesey Mushroom Veggie Lasagna Gluten Free recipe, you may want to read. This lasagna gets its creaminess from the vegan mushroom sauce which is layered between the lasagna noodles and the savory mushroom mixture. It's then topped with a golden gluten-free breadcrumb type topping to add a crunchy texture to it.
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.
This lasagna gets its creaminess from the vegan mushroom sauce which is layered between the lasagna noodles and the savory mushroom mixture. It's then topped with a golden gluten-free breadcrumb type topping to add a crunchy texture to it. It's a snap to prep and you'll be begging for seconds! When the pan is hot, add the garlic and sauté until it becomes fragrant. This will take about a minute.
So that is going to wrap it up with this exceptional food cheesey mushroom veggie lasagna gluten free recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
