Description
A delicious twist on classic lasagna loaded with nutritious ingredients like zucchini and mushrooms, making it both light and satisfying.
Ingredients
Scale
- 2 medium zucchini, thinly sliced lengthwise
- 10 oz (300g) mushrooms, sliced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat, add garlic and sauté for 1 minute.
- Add the sliced mushrooms, season with salt and pepper, and cook until they release moisture and are tender, about 5-7 minutes.
- In a baking dish, spread a thin layer of marinara sauce at the bottom.
- Layer zucchini slices on top of the sauce, followed by half of the ricotta, half of the mushroom mixture, and a sprinkle of mozzarella cheese.
- Repeat the layering process with the remaining ingredients, finishing with marinara sauce and mozzarella on top.
- Sprinkle Parmesan cheese over the top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove foil and bake for an additional 15-20 minutes or until the top is bubbly and golden.
- Let it cool for a few minutes before garnishing with fresh basil and serving.
Notes
Try to slice the zucchini as thinly as possible for even cooking. Allow the lasagna to sit for a few minutes after baking to help it hold its shape. You can add your favorite vegetables for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
Keywords: zucchini lasagna, vegetarian lasagna, healthy lasagna, mushroom lasagna