Zucchini and Mushroom Lasagna
Elevate your weeknight dinner with this rich and satisfying Zucchini and Mushroom Lasagna—a wholesome, low-carb twist on a comfort-food classic. This recipe swaps traditional pasta for thinly sliced zucchini, layered with tender, garlicky mushrooms, creamy ricotta, and a blend of mozzarella and Parmesan cheeses for melty, golden perfection. A hint of Italian seasoning ties it all together, while the homemade tomato sauce adds a burst of flavor in every bite. With just 25 minutes of prep and no heavy carbs, it's the perfect dish for veggie lovers or anyone seeking a healthier lasagna alternative. Serve this gluten-free casserole straight from the oven for a hearty, crowd-pleasing meal!
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Recipe Information
Ingredients
- 3 medium-sized Zucchini
- 2 cups sliced Mushrooms
- 15 ounces Ricotta cheese
- 2 cups shredded Mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large Egg
- 2 tablespoons Olive oil
- 3 cloves minced Garlic
- 3 cups Tomato sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips, about 1/8-inch thick, to mimic lasagna noodles. Lay the slices on paper towels, sprinkle with a pinch of salt, and let them sit for 10 minutes to release excess moisture. Pat dry with more paper towels.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the sliced mushrooms, Italian seasoning, salt, and black pepper. Cook for 5-7 minutes until the mushrooms release their liquid and become tender. Remove from heat and set aside.
In a medium mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, half of the grated Parmesan, and the egg. Stir until smooth and well combined.
Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.
Add a layer of zucchini slices to cover the bottom of the dish, followed by a layer of the ricotta mixture. Add a layer of mushrooms, then spread another thin layer of tomato sauce. Repeat the layers (zucchini, ricotta mixture, mushrooms, sauce) until all ingredients are used, ending with a layer of tomato sauce on top.
Sprinkle the remaining 1 cup of mozzarella cheese and the remaining Parmesan cheese over the top layer of sauce.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Allow the lasagna to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 12119 mg | 527% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 68.8 g | ||
| Protein | 164.3 g | 329% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 4451 mg | 342% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3525 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
