Cheesey Mushroom Veggie Lasagna Gluten Free
Cheesey Mushroom Veggie Lasagna Gluten Free

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, cheesey mushroom veggie lasagna gluten free. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Taste Delicious, Italian-Inspired Pasta Recipes From Classico. 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.

Cheesey Mushroom Veggie Lasagna Gluten Free is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Cheesey Mushroom Veggie Lasagna Gluten Free is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to 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 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. Take 1 med white or gold potato, washed, very thinly sliced
  4. Prepare 3 small garlic cloves, chopped and divided into thirds
  5. Make ready Olive oil 1.5 Tbs., divided
  6. Take 1 med round tomato, thinly sliced
  7. Take 1 cup your favorite marinara sauce
  8. Make ready 8 oz mozzarella cheese, sliced
  9. Prepare 8 oz ricotta cheese
  10. Prepare Salt and pepper

Mushrooms, zucchini and potatoes will be sauteed, separately. I used a mixture of shaved zucchini and brown rice lasagna noodles. For this recipe I used two large zucchinis (shaved into strips or ribbons) and a box of Jovial brand brown rice lasagna noodles. Classic Italian lasagna made vegan, gluten free and nut free.

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.

This meat free lasagna is great for a family get together, a dinner party or a weekly meal prep. This gluten-free and vegetarian lasagna is a simple and delicious comfort food dish. It's a snap to prep and you'll be begging for seconds! From Cindy Gordon of Vegetarian Mamma. To me lasagna is the ultimate comfort food.

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 you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!