Recipe of Super Quick Homemade Cheesey Mushroom Veggie Lasagna Gluten Free
Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to prepare a special dish, cheesey mushroom veggie lasagna gluten free. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Cheesey Mushroom Veggie Lasagna Gluten Free is one of the favorite food menus that have been sought by a lot of people throughout the internet. When you are the individual that is looking to get the recipe information, then here is the right website page. We convey the steps to how cooking together with the ingredients needed. Make sure you also display related videos as additional information.
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 begin with this particular recipe, we have to first prepare a few components. You may 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
- You need 8 oz of mushrooms; buttons or bellas, washed, trimmed, thinly sliced.
- You need 1 of med zucchini, washed well and very thinly sliced.
- Make ready 1 of med white or gold potato, washed, very thinly sliced.
- Get 3 of small garlic cloves, chopped and divided into thirds.
- You need of Olive oil 1.5 Tbs., divided.
- Make ready 1 of med round tomato, thinly sliced.
- Get 1 cup of your favorite marinara sauce.
- Prepare 8 oz of mozzarella cheese, sliced.
- Get 8 oz of ricotta cheese.
- Get of Salt and pepper.
Cheesey Mushroom Veggie Lasagna Gluten Free detail by detail
- 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..
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