This easy mushroom and zucchini lasagna recipe is made with lots of cheese and no red sauce for a delicious vegetarian dish that easily serves 12 people or more.
I've been wanting to make a white lasagna for a while. Something that didn't require red sauce as part of the recipe.
With the influx of zucchini during the summer I decided to use it along with some meaty mushrooms as the "sauce" along with my usual mix of cheeses for a white vegetarian lasagna.
How to Make a Mushroom and Zucchini Lasagna
Step 1. Start boiling the noodles. I particularly like using dry noodles that need to be boiled. This is because I think they taste better and if you use "no-boil" noodles you need extra liquid to make it work.
While the noodles are cooking, mix beaten eggs, ricotta cheese, salt, and pepper together in a bowl. Then set it into the refrigerator until you are ready to assemble the lasagna.
Step 2. Make your "sauce" by sauteing onions and mushrooms first. Then add the zucchini and garlic. Finish with some fresh herbs.
Lasagna Assembly
Step 3. Spray the bottom of a 9 x 13 inch casserole dish. Lay 6 noodles in the bottom slightly overlapping and allowing the ends to run up the sides.
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Step 4. Next layer 1/3 of the vegetable mix.
Step 5. Sprinkle 1/3 of the Parmesan cheese.
Step 6. Next, spread 1/2 of the ricotta cheese mixture.
Tip: Drop spoonfuls of the ricotta mix around the pan first. Then spread it.
Step 7. Add half of the two shredded cheeses.
Step 8. Add more lasagna noodles. This time cut the ends off to fit. Repeat the same steps as before:
- 1/3 vegetables
- 1/3 parmesan cheese
- remaining ricotta
- remaining shredded cheese
Step 9: Add the last of the noodles cut to fit. Followed by the remaining vegetables and parmesan.
Step 10. Top the lasagna with mozzarella slices cut in half. Then place a few wooden toothpicks in the top to hold up the foil so the cheese does not stick while baking.
Step 11. Cover with foil and bake at 350 for 35 minutes.
Step 12. Remove the foil and bake for 10 more minutes before setting it under the broiler for 1-2 minutes to brown the cheese on top.
Allow the lasagna to cool and set up before serving. This one, like many lasagnas, tastes even better the next day.
More Lasagna Recipes
Mushroom and Zucchini Lasagna
Ingredients
- 1 pound lasagna noodles the kind you boil
- 1 pound sliced white mushrooms 2 boxes
- 2 pounds zucchini about 2 medium
- 1/2 cup onion diced
- 1 clove garlic minced
- 1.5 pounds ricotta cheese
- 2 tablespoons olive oil
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
- 2 eggs beaten
- 1 cup Parmesan cheese
- 2 cups provolone cheese shredded
- 2 cups mozzarella cheese shredded
- 4 ounces mozzarella cheese sliced (6 pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine beaten eggs, ricotta, salt, and pepper in a large bowl. Mix well and refrigerate until ready to use.
- Boil, rinse, and drain noodles
- Saute mushrooms and onions in 2 tablespoons of olive oil for 5 minutes until the mushrooms start to wilt down.
- Add garlic and zucchini and continue to cook until the zucchini is cooked well about 5 more minutes.
- Add parsley and basil and saute for 1-2 minutes more.
- Spray a 9 x 13 inch casserole baking pan
- Build the lasagna by slightly overlaying 6-7 cooked noodles on the bottom.
- Spread 1/3 of the vegetables evenly on top.
- Next sprinkle 1/3 of the Parmesan cheese.
- Spread half of the ricotta cheese mix.
- Top with 1/2 of the shredded provolone and mozzarella cheese.
- Top with a second layer of noodles. This time trim the edges to fit.
- Repeat with 1/3 of the vegetable mixture, 1/3 of the Parmesan cheese, the remaining ricotta and the remaining shredded cheese.
- Layer the remaining noodles on top. Cut ends to fit.
- Spread the rest of the vegetable mixture on top followed by the remaining Parmesan cheese.
- Cut the sliced mozzarella cheese in half and lay them on top.
- Place a few toothpicks into the top before covering with foil.
- Bake at 350 degrees for 35 minutes.
- Remove the foil and continue to bake for 10 minutes more.
- Set under the broiler for a minute or two to brown the cheese on top.
- Remove and allow to cool for 10 minutes before serving.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Nancy D.
Well this looks delicious. And I know where to get some fresh lovely zucchini, right in my backyard veggie garden. Zucchini is the gift that keeps on giving. You can never have too many zucchini recipes.
On another note, I love the quotes you post. They often speak to me.
Patti Estep
Nancy, you are so right about the gift that keeps on giving. I hope you get a chance to try the recipe and I'm so glad you like the quotes.