Zucchini And Mushroom Lasagna Recipe

Name: Zucchini And Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 3 tablespoons flour; 2 cups milk; 1/2 teaspoon onion powder; 1/4 teaspoon garlic powder; 1 tablespoon dried basil; 1 tablespoon dried parsley; 1 tablespoon dried oregano; 2 tablespoons grated parmesan cheese; salt and black pepper; 1 (15 ounce) package lasagna noodles, cooked al dente; 1 (15 ounce) container ricotta cheese; 16 ounces fresh mushrooms, thinly sliced; 3 medium zucchini, thickly sliced; 3 large tomatoes, thinly sliced; 1 (8 ounce) package mozzarella cheese

Servings: persons

2 tablespoons butter or 2 tablespoons margarine
3 tablespoons flour
2 cups milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano
2 tablespoons grated parmesan cheese
salt and black pepper
1 (15 ounce) package lasagna noodles, cooked al dente
1 (15 ounce) container ricotta cheese
16 ounces fresh mushrooms, thinly sliced
3 medium zucchini, thickly sliced
3 large tomatoes, thinly sliced
1 (8 ounce) package mozzarella cheese

1
Preheat oven to 350 degrees.
2
In a medium saucepan, melt butter over medium heat; add flour and reduce heat to low, stirring to form a roux.
3
Stir in milk gradually, blending so that sauce is smooth.
4
Mix in onion powder, garlic, basil, parsley, oregano, and Parmesan cheese; stir and cook until mixture thickens; season to taste with salt and pepper, then keep warm over low heat, stirring occasionally, while you prepare lasagna.
5
In lasagna pan or 13 x 9 inch baking pan, spray with non-stick cooking spray or wipe with a little oil and a paper towel.
6
Spread 3 lasagna noodles across bottom, making sure entire bottom is covered; spread 1/3 of ricotta over noodles.
7
Place a layer of mushrooms, tomatoes and zucchini over ricotta, and spoon 1/4 of the sauce over the vegetables.
8
Repeat the layers 2 more times, topping the last cheese/vegetable layer with noodles (there may be a few noodles left over) and the remaining sauce.
9
Cover and bake for 40 minutes; uncover, sprinkle the top with mozzarella cheese and bake 10-12 minutes more, or until cheese is just starting to turn golden and lasagna is bubbly.
10
Allow to sit 5-10 minutes before cutting and serving.

466

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 2 tablespoons butter or 2 tablespoons margarine, 3 tablespoons flour, 2 cups milk, 1/2 teaspoon onion powder, and more.

Yes, Zucchini And Mushroom 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.

Zucchini And Mushroom Lasagna

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