Mushroom Zucchini Lasagna As Mandolin Garnish Fresh Ounces Cup Batch Cheese Dinner

Mushroom Zucchini Lasagna

Shalaina White. Dinner. August 20th , 2020.

Lasagna featuring portabello mushrooms, spinach, and zucchini noodles. Thin slices of zucchini stand in for noodles in this lasagna. I’ve made this dish a gazillion times and even. Get this aip zucchini lasagna recipe here.

This recipe is a lighter take on classic lasagna. This recipe is a lighter take on classic lasagna. To assemble the lasagna, cover the base of a small lasagna dish with a layer of baked zucchini, overlapping slightly. This zucchini lattice lasagna is the perfect way to lighten up the classic dish for summer.

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Mushroom Zucchini Lasagna

This Mushroom Zucchini Lasagna Uses Zucchini Instead Of Noodles, Has An Umami Mushroom Filling And Is Topped With Bubbling Cheese! Even Better, It Is Low Carb, Gluten-free And Vegetarian!.


  • one batch of Easy 20 Minute Marinara
  • 4 medium zucchini (thinly sliced lengthwise. I used a mandolin. Dice up any leftover pieces to put in lasagna filling.)
  • 1 pound whole milk mozzarella cheese (shredded)
  • 1/4 cup parmesan cheese
  • 1 pound crimini mushrooms (diced)
  • 3.5 ounces shiitake mushrooms (diced)
  • 1 ounce dried porcini mushrooms
  • 1 onion (diced)
  • 1 tablespoon olive oil
  • 4 garlic cloves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • red pepper flakes
  • salt
  • pepper
  • 1 tablespoon fresh basil chopped (for garnish (optional))


  1. Place dried porcini mushrooms in a heat proof dish and cover with hot or boiling water, allow to sit for 20-30 minutes.
  2. Make a batch of Easy 20 minute Marinara Sauce or use 3 cups of your favorite marinara.
  3. Preheat oven to 350°F
  4. 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.
  5. 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.
  6. In a sauté pan, heat olive oil with a pinch of red pepper flakes and garlic until fragrant, 30-60 seconds.
  7. Add onion and extra diced zucchini if there was any, season with salt. Sauté 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. Sauté for about 15 minutes, until water is evaporated. Add about 1/4 cup of the porcini soaking water and sauté until that has evaporated and mushroom mixture is browned.
  8. To assemble lasagna, pour about 1/4 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.
  9. 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.
  10. Remove from oven and allow to sit for a few minutes before cutting. Serve with chopped basil and more parmesan cheese, if desired.

Zucchini lasagnaeat keto with me. Zucchini mushroom pasta sauce is a flavorful spaghetti sauce full of fresh zucchini and mushrooms. Zucchini is blended into the creamy filling and zucchini planks are layered into the lasagna itself. ’tis the season for gardens which overfloweth with cucumbers.

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