MUSHROOM ZUCCHINI LASAGNA
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
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
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Kimbowa Ashiraf
ka21@yahoo.comI've never made lasagna before, but this recipe made it easy. I'm so glad I tried it!
Austin Dearstyne
dearstyne@gmail.comThis lasagna is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dish.
Naveed Ahmad Balouch
naveeda@aol.comI'm not a fan of zucchini, but I loved this lasagna. The zucchini was cooked perfectly and it added a nice texture to the dish.
Md shumon Khan
khan-m4@hotmail.comThis recipe is a great way to get kids to eat their vegetables. My kids loved the zucchini and mushrooms in this lasagna.
Rk 8
r@hotmail.comI love that this lasagna is made with whole wheat noodles. It makes it a healthier option.
Marissa Armstrong
marissaarmstrong8@yahoo.comThis lasagna was a bit too cheesy for my taste. I think I would reduce the amount of cheese next time.
Mritun Joy
mritunjoy21@hotmail.comI've made this lasagna several times, and it's always a hit. It's a great recipe to have in your back pocket for busy weeknights.
Bitter Mooi2
b79@gmail.comI made this lasagna for a potluck, and it was a huge success. Everyone loved it!
Michelle Valdez
m@hotmail.comThis lasagna is a great meatless option for a weeknight meal. It's hearty and filling, and it's packed with vegetables.
Ilyaas Sami
si@hotmail.comI'm allergic to mushrooms, so I substituted eggplant in this recipe. It turned out great!
MD MOHAIMINI ISLAM
m_md13@aol.comThis recipe is a great way to use up leftover zucchini. I always have a lot of zucchini in the summer, and this is a delicious way to use it up.
mostak Shaharia
mshaharia77@hotmail.comI thought this lasagna was just okay. The flavors were a bit bland for my taste.
Alpha Halim
h_alpha47@gmail.comI love how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this lasagna without any problems.
Robert McDonald
mcdonald_robert@yahoo.comThis mushroom zucchini lasagna was a hit with my family! The flavors were rich and complex, and the texture was perfect. I will definitely be making this again.