When you are looking for something light in carbs and full of vegetables, have a hand at my Zucchini Mushroom Lasagna. You will never have to deny yourself from your favorite Lasagna dish. Where there is a will, there is a way. Layers of sliced Zucchini filled with melted Cheese and a thick meaty hearty sauce filled with Mushrooms, Onions and Tomatoes. You will never miss the noodles and like me, it may become your new go to when craving Lasagna.

Zucchini is a versatile vegetable that pairs well with pretty much anything you want it to. It is mild in flavor and can be slightly sweet or bitter depending on how you look at it. It can be enjoyed roasted, sautéed, fried, stewed or even raw and the options are limitless. This recipe calls for sliced Zucchini which delivers a cooked but slightly firm layer of goodness in what has become another favorite recipe of mine.

Zucchini Mushroom Lasagna was a spinoff of my Tomato Basil Zucchini Roll Ups. With the addition of Mushrooms and a few small changes, I now have upgraded to a Lasagna style. Delivering my love of Lasagna with a few less calories and an extra helping of vegetables in every bite. While I love to indulge in all my full fat favorite cheeses, you can absolutely play around with the recipe to make it even more calorie friendly by limiting the usage and going low fat. I won’t judge you! Just as I have stated in many other recipes, my recipes are to make them your own.

Zucchini Mushroom Lasagna

Zucchini layered with Mozzarella and Italian blend cheeses and a meat sauce filled with Mushrooms, Onions, Tomatoes and all your favorite seasonings.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Lunch, Main Course
Cuisine American
Servings 6

Equipment

  • Skillet
  • Cutting Board
  • Knife
  • Casserole or Baking Dish
  • Bowl

Ingredients
  

Protein

  • 1 lb Ground Sirloin May substitute for you presence in meat.

Produce

  • 3 Large Zucchini May use more depending on size. Sliced thin and longwise.
  • 1 Yellow Onion Diced
  • 1 Small Package Portabella Mushrooms Sliced
  • 2 tbsp Garlic Minced

Dairy

  • 15 oz Ricotta
  • 8 oz Mozzarella Cheese Shredded
  • 8 oz Italian Blend Cheese Shredded

Jar/Canned Goods

  • 1 can Diced Tomatoes Your preference
  • 24 oz Spaghetti Sauce May substitute for your homemade version if available.

Seasonings/Sweetener

  • 1 tbsp Garlic Herb Seasoning No Salt
  • 1 tsp Onion Powder
  • Adobo Seasoning
  • Black Pepper
  • 1 tsp Sugar Optional

Oil

  • Olive Oil

Instructions
 

Preheat Oven to 375°F

    Meat Sauce

    • Preheat Skillet on medium/high drizzling Olive Oil on the bottom.
    • Add minced Garlic and sauté until it begins to become fragrant.
    • Add diced Onions and sliced Mushrooms and continue sautéing until vegetables begin to soften.
    • Place ground Sirloin into skillet and begin browning with vegetables.
    • Season with Garlic Herb Seasoning, Onion Powder and Adobo and Black Pepper to taste.
    • Stir to incorporate.
    • Add jar of Spaghetti Sauce and can of diced Tomatoes, Sugar (optional) and continue to stir until all ingredients are mixed together.
    • Lower cooking temperature to medium and let it simmer until ready to use. Once meat is cooked thoroughly, you may taste sauce to see if additional seasonings are needed.

    Zucchini Prep

    • Spray a baking pan with nonstick spray.
    • Line the pan with slices of Zucchini.
    • Season both sides with a light sprinkle of Adobo and Black Pepper.
    • Bake for 8-10 minutes or until just begins to soften then remove from oven. Drain off excess water in pan and set aside.

    Prepare Ricotta

    • Place Ricotta into a small bowl.
    • Season with Adobo and Black Pepper to taste and stir to incorporate and set aside. May add additional Garlic Herb Seasoning and Onion Powder for more flavor.

    Lasagna Assembling

    • Spray Casserole or Baking dish with nonstick spray.
    • Place a few tablespoons of Spaghetti Sauce on bottom of dish to coat.
    • Layer Zucchini to cover bottom.
    • Place a light layer of Ricotta over Zucchini.
    • Cover Ricotta layer with Meat Sauce.
    • Add a handful of shredded Mozzarella and Italian Blend cheese.
    • Repeat layers until ingredients are done or you have to more room.
    • End the top layer with a mixture of Cheese and Sauce. Do not over fill as this may cause liquid to boil over while baking.
    • Cover with tin foil.
    • Bake for 45 minutes or until the Zucchini is cooked through and the Cheese is completely melted.
    • Let it rest until ready to serve.
    • Enjoy!!!
    Keyword lasagna, layered, Meat sauce, Mushrooms, Mushrooms & Onions, Zucchini