Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cheesey mushroom veggie lasagna gluten free. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Cheesey Mushroom Veggie Lasagna Gluten Free is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Cheesey Mushroom Veggie Lasagna Gluten Free is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to 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:
- Take 8 oz mushrooms; buttons or bellas, washed, trimmed, thinly sliced
- Prepare 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
- Make ready Olive oil 1.5 Tbs., divided
- Get 1 med round tomato, thinly sliced
- Take 1 cup your favorite marinara sauce
- Take 8 oz mozzarella cheese, sliced
- Make ready 8 oz ricotta cheese
- Take Salt and pepper
Home » Fall Recipes » Three Cheese Vegan Lasagna - Gluten Free. Three Cheese Vegan Lasagna - Gluten Free. 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.
Steps 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 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. I have so many memories of eating lasagna growing up.
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