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:
For the Zucchini and Mushroom Layers:
- 4 zucchinis
- Salt
- 1 pear, sliced
- Olive oil
- 900g mushrooms, sliced
For the Ricotta Mixture:
- 50g (1/2 cup) tomato paste
- 400g (2 cups) ricotta cheese
- 1 egg
- Black pepper, to taste
For the Cheese Layers:
- 100g (1 cup) Parmesan cheese, grated
- 250g (1 1/2 cups) mozzarella cheese, shredded
For the Assembly:
- Fresh parsley and basil, chopped
- 100g (1/2 cup) marinara sauce
Directions:
Prepare the Zucchini:
- Slice the zucchinis lengthwise into thin strips. Sprinkle salt on both sides of the zucchini slices and let them steep for 15 minutes.
- After 15 minutes, remove excess water from the zucchini slices with a paper towel.
Cook the Mushrooms:
- In a large skillet, heat a bit of olive oil over medium heat.
- Add the sliced mushrooms and cook for 15 minutes, until they release their water and become tender. Remove excess water from the skillet.
Prepare the Ricotta Mixture:
- In a bowl, combine the ricotta cheese, egg, salt, and black pepper. Mix well.
Cook the Zucchini and Tomato Paste:
- In the same skillet, heat a bit of olive oil and cook the zucchini slices for 5-7 minutes until they start to soften.
- Add the tomato paste to the skillet and cook for another 5-7 minutes, stirring occasionally.
Assemble the Lasagna:
- Preheat your oven to 200°C (400°F).
- In a baking dish, spread a thin layer of marinara sauce.
- Lay out a layer of zucchini slices evenly in the dish.
- Add a layer of half the cooked mushrooms, followed by half the ricotta mixture.
- Sprinkle half of the Parmesan cheese and half of the mozzarella cheese on top.
- Repeat the layers with the remaining ingredients.
- Top with chopped parsley and basil.
Bake the Lasagna:
- Bake in the preheated oven for 30-35 minutes.
- For the last 5-7 minutes, use the top heat to brown the cheese.
Serve:
- Let the lasagna cool for a few minutes before serving.
- Enjoy your delicious and fragrant zucchini lasagna!
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 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.