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We hope you got benefit from reading it, now let’s go back to cheesey mushroom veggie lasagna gluten free recipe. You can have cheesey mushroom veggie lasagna gluten free using 10 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to cook Cheesey Mushroom Veggie Lasagna Gluten Free:
- Get 8 oz mushrooms; buttons or bellas, washed, trimmed, thinly sliced
- Prepare 1 med zucchini, washed well and very thinly sliced
- Take 1 med white or gold potato, washed, very thinly sliced
- Get 3 small garlic cloves, chopped and divided into thirds
- Use Olive oil 1.5 Tbs., divided
- Get 1 med round tomato, thinly sliced
- Take 1 cup your favorite marinara sauce
- Use 8 oz mozzarella cheese, sliced
- Get 8 oz ricotta cheese
- You need Salt and pepper
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.
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