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Mushroom Zucchini Lasagna

 Mushroom Zucchini Lasagna
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.
12 ServingsPrep: 30 min. Bake: 45 min. + standing

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

Directions

  • 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

2 of 2

Mushroom Zucchini Lasagna (continued)

Directions (continued)

  • minutes.
  • 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.
  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.