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–+ servings
Slice of zucchini mushroom lasagna

Mushroom and Zucchini Lasagna

Here's a great vegetarian lasagna with zucchini and mushrooms and no red sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Course Dinner Recipes
Cuisine Italian
Servings 12
Calories 509 kcal

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

Store any leftovers in an airtight container for a few days or freeze.
Reheat in the microwave.
You could also reheat it in the oven for 15 minutes or until the center is warmed through.

Nutrition

Serving: 1gCalories: 509kcalCarbohydrates: 36gProtein: 29gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 99mgSodium: 635mgPotassium: 545mgFiber: 2gSugar: 5gVitamin A: 929IUVitamin C: 15mgCalcium: 553mgIron: 2mg

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.

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