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.

Mushroom Zucchini Lasagna

Mushroom Zucchini Lasagna
Prep Time
30 min
Cook Time
45 min
Yield
12 servings
Ingredients
- 1-1/4 pounds zucchini, divided
- 1/2 pound fresh mushrooms, sliced
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 can (28 ounces) crushed tomatoes
- 6 tablespoons minced fresh parsley, divided
- 2 tablespoons sugar
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 3 large eggs
- 2 cups shredded part-skim mozzarella cheese
- 1-1/2 cups reduced-fat ricotta cheese
- 1 package (8 ounces) reduced-fat cream cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon onion powder
- 9 lasagna noodles, cooked, rinsed and drained
- 2 tablespoons shredded Parmesan cheese
Directions
- 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
1 piece: 263 calories, 13g fat (7g saturated fat), 87mg cholesterol, 551mg sodium, 20g carbohydrate (0 sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.
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