Zucchini Mushroom Vegetarian Lasagna Recipe

Name: Zucchini Mushroom Vegetarian Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp Olive Oil; 1 White Onion, diced; 4 Cloves Garlic, minced; 3 Zucchini (or other squash), grated with moisture pressed out; 8 oz Mushrooms, sliced; 1 Tbsp tomato paste; 1/4 cup Red Wine; 2 Tbsp Balsamic Vinegar; 3 cups Fresh Spinach (or 2 cups frozen); 1 Tbsp Basil (fresh or dried); 1 Tsp Thyme; 1 Tbsp Oregano; 1/2 Tsp Dill; 10 Lasagna Noodles (boiled until al dente); 45 oz Spaghetti Sauce; 24 oz Low Fat Cottage Cheese; 2 cups Mozzarella Cheese, shredded; 2-3 medium Tomatoes, sliced; 3/4 cup Parmesan Cheese, grated

Servings: persons

4 Tbsp Olive Oil
1 White Onion, diced
4 Cloves Garlic, minced
3 Zucchini (or other squash), grated with moisture pressed out
8 oz Mushrooms, sliced
1 Tbsp tomato paste
1/4 cup Red Wine
2 Tbsp Balsamic Vinegar
3 cups Fresh Spinach (or 2 cups frozen)
1 Tbsp Basil (fresh or dried)
1 Tsp Thyme
1 Tbsp Oregano
1/2 Tsp Dill
10 Lasagna Noodles (boiled until al dente)
45 oz Spaghetti Sauce
24 oz Low Fat Cottage Cheese
2 cups Mozzarella Cheese, shredded
2-3 medium Tomatoes, sliced
3/4 cup Parmesan Cheese, grated

1
Preheat oven to 375 degrees. Saute Onion and Garlic until clear, then add Zucchini and 1/3 of the Mushrooms until tender.
2
Add Tomato Paste, Red Wine, Balsamic Vinegar, Spinach and Spices and saute until liquid is reduced significantly (the more reduced, the less watery the lasagna will be).
3
Mix in 1/2 of the spaghetti sauce and all of the cottage cheese.
4
Line the bottom of a 9x13 inch dish and an 8x8 inch dish with 1/2 of the lasagna noodles.
5
Pour the vegetable mixture into the dishes, and lay the remaining lasagna noodles on top.
6
Next, pour the remaining Spaghetti Sauce on top and cover with Mozzarella Cheese.
7
Place the Tomato Slices and remaining Mushrooms on top of the mozzarella and sprinkle the Parmesan Cheese on top.
8
Finally, put in the oven at 375 degrees for 30 minutes.
9
Let cool for 15 minutes and enjoy!

2051

kcal

Calories

Fat

203

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 4 Tbsp Olive Oil, 1 White Onion, diced, 4 Cloves Garlic, minced, 3 Zucchini (or other squash), grated with moisture pressed out, and more.

Yes, Zucchini Mushroom Vegetarian 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.

That's it — enjoy your meal!

Zucchini Mushroom Vegetarian Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions