Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive 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 well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Cheesey Mushroom Veggie Lasagna Gluten Free is something that I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have cheesey mushroom veggie lasagna gluten free using 10 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Cheesey Mushroom Veggie Lasagna Gluten Free:

1. Take 8 oz mushrooms; buttons or bellas, washed, trimmed, thinly sliced
2. Prepare 1 med zucchini, washed well and very thinly sliced
3. Prepare 1 med white or gold potato, washed, very thinly sliced
4. Prepare 3 small garlic cloves, chopped and divided into thirds
5. Take Olive oil 1.5 Tbs., divided
6. Get 1 med round tomato, thinly sliced
7. Take 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 with this exceptional 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. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!