If you have zucchini on hand, you absolutely must try this Zucchini Mushroom Lasagna. This recipe combines the fresh, mild flavor of zucchini with the rich, savory taste of mushrooms and a creamy ricotta mixture to create a dish that’s both delicious and satisfying. Topped with a blend of Parmesan and mozzarella cheese, this lasagna is baked to perfection, making it a wonderful comfort food that’s also packed with nutrients. Whether you’re looking for a healthy dinner option or a dish to impress your family and friends, this zucchini lasagna is sure to be a hit.
Ingredients:
Base Ingredients:
- 4 eggs
- Salt
- White pepper
- 4 potatoes
- 1 zucchini
- 1 carrot
- Parsley
- Vegetable oil
Broccoli:
- 1 broccoli
- Hot water
Other Vegetables:
- 1 onion
- 2 garlic cloves
- 2 celery stalks
Chicken Mixture:
- 2 chicken fillets
- 2 eggs
- Black pepper
- Sweet paprika
Toppings:
- 150g cheese, grated
- Water
Dressing:
- 2 tablespoons mayonnaise
- 3 tablespoons sour cream
- Dill
Garnish:
- Cucumber
- Arugula
Directions:
Engage Your Viewers:
- “Hello friends! Write in the comments which country you are from. It’s very nice to know that my channel brings together people from different countries!”
Prepare the Base Ingredients:
- Mix 4 eggs with salt and white pepper.
- Grate 4 potatoes and 1 zucchini. Add salt and let it sit for 5 minutes.
- Grate 1 carrot and chop parsley.
First Baking Step:
- Mix grated potatoes, zucchini, carrot, and parsley with vegetable oil.
- Bake in the oven at 190°C (374°F) for 15 minutes.
Prepare Broccoli:
- Chop 1 broccoli, add salt and hot water, and let it sit for 10 minutes. Then, drain the water.
Prepare Other Vegetables:
- Heat vegetable oil in a pan, then add chopped onion, minced garlic, and chopped celery stalks. Sauté until soft.
Prepare the Chicken Mixture:
- Cut 2 chicken fillets into small pieces.
- Mix with 2 eggs, salt, black pepper, and sweet paprika.
Combine All and Bake:
- Add chicken mixture and sautéed vegetables to the baked potato and zucchini base.
- Sprinkle 150g of grated cheese on top.
- Add a little water to the mix.
- Bake in the oven at 190°C (374°F) for 25 minutes.
Prepare the Dressing:
- Mix 2 tablespoons mayonnaise, 3 tablespoons sour cream, and chopped dill.
Prepare the Garnish:
- Slice a cucumber and arrange arugula.
Final Bake and Serve:
- After the main dish is baked, add the garnish and bake in the oven at 190°C (374°F) for another 7 minutes.
- Serve with the prepared dressing and garnish.
“Enjoy your meal! 😋”
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes | Kcal: 350 kcal per serving | Servings: 6 servings
More Information:
This Zucchini Mushroom Lasagna is a fantastic way to incorporate more vegetables into your diet without sacrificing flavor. The zucchini slices serve as a perfect low-carb alternative to traditional lasagna noodles, while the mushrooms add a depth of flavor that’s simply irresistible. The combination of ricotta cheese, eggs, and a hint of black pepper creates a creamy layer that complements the vegetables perfectly. Topped with a generous amount of Parmesan and mozzarella, this lasagna is cheesy, savory, and absolutely delightful. It’s an ideal dish for vegetarians and anyone looking to enjoy a hearty, healthy meal.
Conclusion:
Enjoying a delicious and healthy meal has never been easier with this Zucchini Mushroom Lasagna. Its rich flavors, satisfying textures, and nutritious ingredients make it a standout dish that’s perfect for any occasion. Whether you’re serving it for a family dinner or bringing it to a potluck, this lasagna is sure to impress. With its easy preparation and incredible taste, you’ll find yourself making this recipe again and again. Try it today and discover why zucchini can be even more delicious than meat.