Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, cheesey mushroom veggie lasagna gluten free. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Cheesey Mushroom Veggie Lasagna Gluten Free is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Cheesey Mushroom Veggie Lasagna Gluten Free is something which I’ve loved my whole life.
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.
To get started with this particular 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:
- Get 8 oz mushrooms; buttons or bellas, washed, trimmed, thinly sliced
- Take 1 med zucchini, washed well and very thinly sliced
- Get 1 med white or gold potato, washed, very thinly sliced
- Get 3 small garlic cloves, chopped and divided into thirds
- Prepare Olive oil 1.5 Tbs., divided
- Take 1 med round tomato, thinly sliced
- Prepare 1 cup your favorite marinara sauce
- Get 8 oz mozzarella cheese, sliced
- Get 8 oz ricotta cheese
- Make ready Salt and pepper
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. Like all of the recipes in YumUniverse Pantry to Plate, this Mushroom & Sage Vegan Lasagna is dairy-free, gluten-free, and plant-based. Heather does occasionally call for honey in a few of her formulas, but it can easily be swapped for a strictly vegan option.
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.
Classic Italian lasagna made vegan, gluten free and nut free. 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.
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