Best Mushroom Zucchini Lasagna Recipes

MUSHROOM ZUCCHINI LASAGNA

Mushroom Zucchini Lasagna image

A homemade zucchini tomato sauce gives this entree its fresh-tasting flair. Billie Moss of El Sobrante, California shared the recipe for her creamy meatless lasagna.

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1-1/4 pounds zucchini, divided
1/2 pound fresh mushrooms, sliced
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
6 tablespoons minced fresh parsley, divided
2 tablespoons sugar
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
3 large eggs
2 cups shredded part-skim mozzarella cheese
1-1/2 cups reduced-fat ricotta cheese
1 package (8 ounces) reduced-fat cream cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon onion powder
9 lasagna noodles, cooked, rinsed and drained
2 tablespoons shredded Parmesan cheese

Steps:

Finely dice 1/2 cup zucchini; set aside. Slice the remaining zucchini. In a large saucepan, saute the sliced zucchini, mushrooms, onion and garlic in oil until tender. Stir in the tomatoes, 3 tablespoons parsley, sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes., In a bowl, combine the eggs, mozzarella, ricotta, cream cheese, grated Parmesan, onion powder and remaining parsley, salt and pepper. Spread 1 cup of the tomato sauce in a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cheese mixture and a third of the remaining sauce. Repeat layers once. Top with remaining noodles and sauce., Cover and bake at 350° for 35 minutes. Uncover; sprinkle with diced zucchini and shredded Parmesan. Bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 263 calories, Fat 13g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 551mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

ZUCCHINI AND MUSHROOM LASAGNA

Zucchini and Mushroom Lasagna image

Another great way to take care of those mad zucchini when they threaten to take over the universe. First knock them off the vine with an Italian bread, and head for the kitchen...

Provided by PalatablePastime

Categories One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

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

Steps:

Preheat oven to 350 degrees.
In a medium saucepan, melt butter over medium heat; add flour and reduce heat to low, stirring to form a roux.
Stir in milk gradually, blending so that sauce is smooth.
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.
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.
Spread 3 lasagna noodles across bottom, making sure entire bottom is covered; spread 1/3 of ricotta over noodles.
Place a layer of mushrooms, tomatoes and zucchini over ricotta, and spoon 1/4 of the sauce over the vegetables.
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.
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.
Allow to sit 5-10 minutes before cutting and serving.

ZUCCHINI MUSHROOM VEGETARIAN LASAGNA

ZUCCHINI MUSHROOM VEGETARIAN LASAGNA image

Categories Cheese Leafy Green Mushroom Pasta Tomato Vegetable Bake Sauté Valentine's Day Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Low Sodium Low/No Sugar Dinner Casserole/Gratin Basil Squash Fall Spring Summer Winter Healthy Kosher Thyme Potluck

Yield 10+ People

Number Of Ingredients 19

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

Steps:

Preheat oven to 375 degrees. Saute Onion and Garlic until clear, then add Zucchini and 1/3 of the Mushrooms until tender. 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). Mix in 1/2 of the spaghetti sauce and all of the cottage cheese. Line the bottom of a 9x13 inch dish and an 8x8 inch dish with 1/2 of the lasagna noodles. Pour the vegetable mixture into the dishes, and lay the remaining lasagna noodles on top. Next, pour the remaining Spaghetti Sauce on top and cover with Mozzarella Cheese. Place the Tomato Slices and remaining Mushrooms on top of the mozzarella and sprinkle the Parmesan Cheese on top. Finally, put in the oven at 375 degrees for 30 minutes. Let cool for 15 minutes and enjoy!