Cheesey Mushroom Veggie Lasagna Gluten Free.

You can have Cheesey Mushroom Veggie Lasagna Gluten Free using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Cheesey Mushroom Veggie Lasagna Gluten Free

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

Cheesey Mushroom Veggie Lasagna Gluten Free instructions

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..