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    You are in: Home / Italian / Zucchini and Mushroom Lasagna Recipe
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    Zucchini and Mushroom Lasagna

    Zucchini and Mushroom Lasagna. Photo by bonitabanana

    1/1 Photo of Zucchini and Mushroom Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    Sue Lau's Note:

    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...

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a medium saucepan, melt butter over medium heat; add flour and reduce heat to low, stirring to form a roux.
    3. 3
      Stir in milk gradually, blending so that sauce is smooth.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Spread 3 lasagna noodles across bottom, making sure entire bottom is covered; spread 1/3 of ricotta over noodles.
    7. 7
      Place a layer of mushrooms, tomatoes and zucchini over ricotta, and spoon 1/4 of the sauce over the vegetables.
    8. 8
      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.
    9. 9
      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.
    10. 10
      Allow to sit 5-10 minutes before cutting and serving.

    Ratings & Reviews:

    • on July 14, 2013

      I made this exactly per the directions and frankly we were pretty disappointed. One of the biggest issues is that the lasagna did not set and was VERY soupy, not sure if it was from the fresh tomatoes. It also had somewhat of a pasty flavor. I would substitue marinara for the tomatoes for sure but would also try a different recipe.

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    • on June 27, 2011


      While I normally veer off and substitute one (or more) ingredients, I actually made this one by the book. Almost. I forgot to add the salt and pepper to the sauce - and it showed in the final results. But I don't fault the recipe - it was definitely user error! I thought it was a very good recipe. The only thing I would do next time around (besides add the s/p) is to double the sauce. But that's it! Great vegetarian recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 07, 2007


      I made so many changes to the recipe I'm not sure I should even comment, but the basic idea and spices were great. I used a jar of pasta sauce instead of making a white sauce and omitted the sliced tomato. I used 1 zucchini, 1 yellow squash, and fresh mushrooms for the veggie layers. I also used scratch-made lasagna noodles instead of dried.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Zucchini and Mushroom Lasagna

    Serving Size: 1 (410 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 668.4
    Calories from Fat 245
    Total Fat 27.2 g
    Saturated Fat 16.0 g
    Cholesterol 90.5 mg
    Sodium 421.1 mg
    Total Carbohydrate 73.2 g
    Dietary Fiber 5.7 g
    Sugars 9.0 g
    Protein 34.4 g

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