Cheesey Mushroom Veggie Lasagna Gluten Free. "A rich, cheesy lasagna loaded with vegetables. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers.
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
If you want to make a gluten-free vegan lasagna that's as creamy and cheesy as the original It's creamy, cheesy, and packed with hearty flavor.
Easy, cheesy mushroom lasagna is a meatless comfort food classic.
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
- It's 8 oz of mushrooms; buttons or bellas, washed, trimmed, thinly sliced.
- Prepare 1 of med zucchini, washed well and very thinly sliced.
- You need 1 of med white or gold potato, washed, very thinly sliced.
- You need 3 of small garlic cloves, chopped and divided into thirds.
- You need of Olive oil 1.5 Tbs., divided.
- Prepare 1 of med round tomato, thinly sliced.
- Prepare 1 cup of your favorite marinara sauce.
- It's 8 oz of mozzarella cheese, sliced.
- Prepare 8 oz of ricotta cheese.
- It's of Salt and pepper.
Mushroom lasagna takes minutes to assemble before baking until golden and bubbling and is any mushroom-lover's dream I think all veggie recipes should use veggie stock instead of chicken stock. Not to sound like a dink. These lasagna are the bomb, everybody loves them! And did I mention that, because it's veggies, you get to eat a huge portion I also used eggplant, broccoli, and mushrooms, and I added parsley and nutmeg to the ricotta mix-because why not.
Cheesey Mushroom Veggie Lasagna Gluten Free instructions
- 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..
I always go off-book when I cook 😛 It's freakin' delicious. This hearty Gluten Free Lasagna with gluten free dinner rolls post is sponsored by Manini's Gluten Free. All of these opinions are my own. Sponsored posts help to cover the costs of running this website and I believe in sharing all of the gluten free goodness with you! This Creamy Gluten-Free Vegan Mushroom Lasagna recipe is an easy and healthy version of the traditional comfort food that everyone will love!