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Mushroom Zucchini Lasagna Recipe
Mushroom Zucchini Lasagna Recipe photo by Taste of Home

Mushroom Zucchini Lasagna Recipe

Publisher Photo
A homemade zucchini tomato sauce gives this entree its fresh-tasting flair. Billie Moss of El Sobrante, California shared the recipe for her creamy meatless lasagna.
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES: 12 servings

Ingredients

  • 1-1/4 pounds zucchini, divided
  • 1/2 pound fresh mushrooms, sliced
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 can (28 ounces) crushed tomatoes
  • 6 tablespoons minced fresh parsley, divided
  • 2 tablespoons sugar
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 3 eggs
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1-1/2 cups reduced-fat ricotta cheese
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon onion powder
  • 9 lasagna noodles, cooked, rinsed and drained
  • 2 tablespoons shredded Parmesan cheese

Nutritional Facts

One serving equals 263 calories, 13 g fat (7 g saturated fat), 87 mg cholesterol, 551 mg sodium, 20 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

Directions

  1. Finely dice 1/2 cup zucchini; set aside. Slice the remaining zucchini. In a large saucepan, saute the sliced zucchini, mushrooms, onion and garlic in oil until tender. Stir in the tomatoes, 3 tablespoons parsley, sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes.
  2. In a bowl, combine the eggs, mozzarella, ricotta, cream cheese, grated Parmesan, onion powder and remaining parsley, salt and pepper. Spread 1 cup of the tomato sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cheese mixture and a third of the remaining sauce. Repeat layers once. Top with remaining noodles and sauce.
  3. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with diced zucchini and shredded Parmesan. Bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Mushroom Zucchini Lasagna in Light & Tasty February/March 2003, p22

Nutritional Facts

One serving equals 263 calories, 13 g fat (7 g saturated fat), 87 mg cholesterol, 551 mg sodium, 20 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Mushroom Zucchini Lasagna

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Apr. 6, 2010

Easy & delicious- I made the sauce one day and assembled the lasagne the next da-

MY REVIEW
Reviewed Mar. 5, 2010

Sorry... I don't know what happened... I wanted to give this recipe 5 stars.

MY REVIEW
Reviewed Mar. 5, 2010

This is another one of my families favorites. I have changed this only a little bit. In place of three whole eggs, I only use egg whites and in place of the cream cheese I use 8oz of tofu. Served with a nice tossed salad and dinner is served.

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