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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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!

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    • 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.

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    • on October 05, 2002

      LOL, I also have this "thing" against ricotta cheese, so I used cottage cheese. My dad wasn't wild about it, as he questioned "Where's the beef?!!?" I thought it was awesome because I do not like to eat red meat. He liked the taste, though...just said it needed meat. Next time I will make it and have it all to myself:) Wonderful recipe! Thank yourn~Manda

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    • on September 09, 2002

      Yowie!! This is fantastic. We love our zukes and they tasted so good in this recipe. The only change I made was to use cottage cheese instead of ricotta. My silly husband has some hang-up over ricotta. The sauce was very well seasoned. This is a wonderful no-meat dish. Thanks Sue L.

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    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
    36%
    Total Fat 27.2 g
    41%
    Saturated Fat 16.0 g
    80%
    Cholesterol 90.5 mg
    30%
    Sodium 421.1 mg
    17%
    Total Carbohydrate 73.2 g
    24%
    Dietary Fiber 5.7 g
    22%
    Sugars 9.0 g
    36%
    Protein 34.4 g
    68%

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