Mushroom Zucchini Lasagna Recipe

Name: Mushroom Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 large eggs; 2 cups 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

Servings: persons

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 large eggs
2 cups 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

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 13x9-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 350u00b0 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.

1628

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1-1/4 pounds zucchini, divided, 1/2 pound fresh mushrooms, sliced, 1 large onion, finely chopped, 3 garlic cloves, minced, and more.

Yes, Mushroom Zucchini Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Zucchini Lasagna

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