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Before you jump to Cheesey Mushroom Veggie Lasagna Gluten Free recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
You already have some knowledge of how essential it is to have a fit and healthy heart. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already know that if you want your heart to be healthy, you must follow a good and healthy lifestyle and work out on a regular basis. Do you know, though, that there are some foods that can help your heart be healthy? If you want to know which foods to eat to improve your heart health, keep on reading.
Know that your heart needs blueberries. Blueberries are packed with antioxidants, especially pterostilbene. Pterostilbene works just like the resveratrol you will find in grapes. This particular antioxidant helps the body be better at breaking down cholesterol as well as fats. If your body has the ability to easily break down fat and cholesterol, they will not accumulate in your body or cause heart problems. This, basically, makes your heart as healthy as it can possibly be.
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We hope you got benefit from reading it, now let’s go back to cheesey mushroom veggie lasagna gluten free recipe. You can have cheesey mushroom veggie lasagna gluten free using 10 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to make Cheesey Mushroom Veggie Lasagna Gluten Free:
- You need 8 oz mushrooms; buttons or bellas, washed, trimmed, thinly sliced
- Take 1 med zucchini, washed well and very thinly sliced
- Get 1 med white or gold potato, washed, very thinly sliced
- You need 3 small garlic cloves, chopped and divided into thirds
- Get Olive oil 1.5 Tbs., divided
- You need 1 med round tomato, thinly sliced
- You need 1 cup your favorite marinara sauce
- Prepare 8 oz mozzarella cheese, sliced
- Provide 8 oz ricotta cheese
- Use Salt and pepper
Steps 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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