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To begin with this particular recipe, we must first 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 it.
Composition needed to cook Cheesey Mushroom Veggie Lasagna Gluten Free:
- 8 oz mushrooms; buttons or bellas, washed, trimmed, thinly sliced
- 1 med zucchini, washed well and very thinly sliced
- 1 med white or gold potato, washed, very thinly sliced
- 3 small garlic cloves, chopped and divided into thirds
- Olive oil 1.5 Tbs., divided
- 1 med round tomato, thinly sliced
- 1 cup your favorite marinara sauce
- 8 oz mozzarella cheese, sliced
- 8 oz ricotta cheese
- Salt and pepper
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.
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