Cheesey Mushroom Veggie Lasagna Gluten Free. A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna. This Creamy Gluten-Free Vegan Mushroom Lasagna recipe is an easy and healthy version of the traditional comfort food that everyone will love!

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! These lasagna are the bomb, everybody loves them! You can cook Cheesey Mushroom Veggie Lasagna Gluten Free using 10 ingredients and 3 steps. Here is how you cook that.

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.
Prepare 1 of med white or gold potato, washed, very thinly sliced.
It's 3 of small garlic cloves, chopped and divided into thirds.
Prepare of Olive oil 1.5 Tbs., divided.
You need 1 of med round tomato, thinly sliced.
You need 1 cup of your favorite marinara sauce.
You need 8 oz of mozzarella cheese, sliced.
You need 8 oz of ricotta cheese.
You need of Salt and pepper.

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. I always go off-book when I cook 😛 It's freakin' delicious. It's tasty and a little different from usual lasagna recipes. You won't even miss the meat!

Cheesey Mushroom Veggie Lasagna Gluten Free step by step

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..

Mushroom & Sage Vegan Lasagna: A Comforting Gluten-Free Meal. Special Diet Notes: Mushroom & Sage Vegan Lasagna. By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Easy, cheesy mushroom lasagna is a meatless comfort food classic. Delicious for weeknight dinners served with a salad and great for feeding a crowd.