Mushroom Zucchini Lasagna
Try this Mushroom Zucchini Lasagna recipe, or contribute your own.
Try this Mushroom Zucchini Lasagna recipe, or contribute your own.
- 1 teaspoon dried oregano
- pepper
- 1 tablespoon olive oil
- salt
- 1/4 cup parmesan cheese
- 1 teaspoon dried thyme
- 1 onion, diced
- 4 garlic cloves
- red pepper flakes
- 1 ounce dried porcini mushrooms
- one batch of easy 20 minute marinara (or 3 cups of
- 4 medium zucchini. thinly sliced lengthwise (i used a mando
- 1 pound whole milk mozzarella cheese shredded
- 1 pound crimini mushrooms diced
- 3.5 ounces shiitake mushrooms diced
- 1 tablespoon fresh basil chopped for garnish (optional)
- Carbohydrate 7.68906420433541 g
- Cholesterol 60.639662051168 mg
- Fat 18.311514243777 g
- Fiber 1.68890429611029 g
- Protein 22.1195754125645 g
- Saturated Fat 10.2745251458948 g
- Serving Size 1 1 Serving (177g)
- Sodium 498.211082234592 mg
- Sugar 6.00015990822512 g
- Trans Fat 1.68855610767574 g
- Calories 275 calories
Step-by-step
- Place dried porcini mushrooms in a heat proof dish and cover with hot or boiling water, allow to sit for 20-30 minutes.
- Make a batch of Easy 20 minute Marinara Sauce or use 3 cups of your favorite marinara.
- Preheat oven to 350 degrees F (175 degrees C).
- Use a mandolin to slice each zucchini lengthwise to about 1/8 inch thick. Season slices with kosher salt and allow to sit for 10 minutes.
- Blot with a paper towel to remove excess moisture and salt.
- Arrange slices in a single layer on a lined baking sheet and bake for 10 minutes. Remove from oven and set aside.
- In a saute pan, heat olive oil with a pinch of red pepper flakes and garlic until fragrant, 30-60 seconds.
- Add onion and extra diced zucchini if there was any, season with salt. Saute for about 5 minutes, until starting to soften.
- Add crimini and shiitake mushrooms, oregano, thyme and season with salt and pepper.
- Add porcini mushrooms but save the soaking water. Saute for about 15 minutes, until water is evaporated.
- Add about 1/2 cup of the porcini soaking water and saute until that has evaporated and mushroom mixture is browned.
- To assemble lasagna, pour about 1/2 cup of marinara sauce in the bottom of a 9x13 baking dish.
- Layer about half of the zucchini slices on top, cover with half of the mushroom mixture, cover that with about half of the remaining marinara sauce, then sprinkle half of the parmesan cheese and half of the mozzarella cheese.
- Repeat one time.
- Bake until cheese is browned and bubbly, about 40 minutes. If cheese is browning too much, cover with foil. If cheese is not browning enough, finish under the broiler for 1-2 minutes.
- Remove from oven and allow to sit for a few minutes before cutting.
- Serve with chopped basil and more parmesan cheese, if desired.
Mushroom Zucchini Lasagna: A Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. But sometimes, the simplest recipes are the most satisfying. This Mushroom Zucchini Lasagna is a perfect example. It’s a lighter take on a classic, boasting all the cheesy, comforting goodness without the heavy feeling that often accompanies traditional lasagna. The zucchini acts as a fantastic substitute for pasta sheets, cutting down on carbs and adding a surprising freshness. This recipe is not only incredibly flavorful but also remarkably quick to assemble, making it a lifesaver on those hectic weeknights when time is of the essence.
The beauty of this recipe lies in its flexibility. Feel free to adjust the vegetables based on what you have on hand. If you don't have shiitake mushrooms, crimini alone will do just fine. The same goes for the herbs. A sprinkle of Italian seasoning can easily replace the oregano and thyme. The key is to embrace the improvisation and create a dish that truly reflects your personal taste. Don't be afraid to experiment with different cheeses as well; a blend of provolone and parmesan would add a wonderful complexity.
One of my favorite things about this recipe is the way the flavors meld together. The earthy porcini mushrooms bring a deep, savory note, while the garlic and red pepper flakes add a subtle warmth. The zucchini provides a tender, slightly sweet counterpoint, and the combination of mozzarella and parmesan creates a perfectly melty, cheesy finish. It’s a symphony of textures and tastes that will leave you wanting more.
Beyond the deliciousness, this lasagna is surprisingly easy to make. The instructions are straightforward, and the layering process is incredibly satisfying. The pre-baking of the zucchini ensures they maintain their shape and don't become soggy. I find that prepping the vegetables ahead of time makes the assembly even faster, allowing me to whip up this masterpiece in a fraction of the time it takes to make a traditional lasagna.
This Mushroom Zucchini Lasagna isn’t just a meal; it's an experience. It’s a comforting dish that tastes like a warm hug after a long day. It's the perfect way to impress family and friends without spending hours in the kitchen. Give it a try, and I’m sure it’ll quickly become a new family favorite.
Tips and Variations:
- Vegetarian Option: This recipe is naturally vegetarian.
- Make it ahead: Assemble the lasagna up to a day in advance and store it covered in the refrigerator. Add an extra 10-15 minutes to the baking time when baking from cold.
- Add some greens: Spinach or kale could be added to the mushroom mixture for an extra boost of nutrients and flavor.
- Spice it up: Add a pinch of cayenne pepper or some chopped jalapeños for a spicier kick.
- Serving Suggestions: Serve with a side salad and a crusty bread for a complete meal.
This recipe truly embodies the spirit of wholesome, delicious, and manageable cooking. Even in the busiest of schedules, it is entirely possible to create a meal that satisfies both your palate and your need for a simple yet extraordinary culinary experience.
