Recepta Cheesey Mushroom Veggie Lasagna Gluten Free Delicieux

Cheesey Mushroom Veggie Lasagna Gluten Free - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Cheesey Mushroom Veggie Lasagna Gluten Free! A quick and easy dinner that is ready in under 20 minutes!

You can cook Cheesey Mushroom Veggie Lasagna Gluten Free with 10 Ingredients and 3 steps. See the following guide!

1. 8 oz mushrooms; buttons or bellas, washed, trimmed, thinly sliced.
2. 1 med zucchini, washed well and very thinly sliced.
3. 1 med white or gold potato, washed, very thinly sliced.
4. 3 small garlic cloves, chopped and divided into thirds.
5. Olive oil 1.5 Tbs., divided.
6. 1 med round tomato, thinly sliced.
7. 1 cup your favorite marinara sauce.
8. 8 oz mozzarella cheese, sliced.
9. 8 oz ricotta cheese.
10. Salt and pepper.

1. 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..
2. 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..
3. Cover baker and bake at 350 degrees for 1 hour..