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!
You guys. This Mushroom Zucchini Lasagna. I have to give Mr. Briar credit for this one. A few weeks ago I was making a meal plan and thought about making something with zucchini and sausage. Mr. Briar requested that we make it, but without meat. I made a face that was like :/ but then decided I would take on the challenge (even though I was sure it would not be good, I was just humoring him). So I decided to pack as much flavor as I could into this low carb and now vegetarian lasagna. I started with making a batch of my Easy 20 Minute Marinara. As I mentioned before, it is a regular in my house and one batch of it is the perfect amount for this mushroom zucchini lasagna.
Then I turned my attention to the mushrooms. I wanted to get as much flavor as possible, so I used 3 different kinds of mushrooms: crimini, shiitake and porcini. Since porcini mushrooms are not always easy to find, I bought them dried and reconstituted them in hot water. AND I saved that water, because it was full of umami goodness. Add some onion, herbs and spices, and of course a good dose of cheese, and this Mushroom Zucchini Lasagna was as good as any of its meaty counterparts.
Like most lasagna, this Mushroom Zucchini Lasagna isn’t a quick meal, so it is best made on a day when you aren’t in a rush. The sauce needs to be made, many, many mushrooms need to be chopped, the zucchini needs to be sliced and prepped. I used a mandolin (affiliate) to slice them into even slices, and I diced up the remaining end pieces to throw in the mushroom filling. Since zucchini has so much water in it, you need to get some of that water out of there. After slicing the zucchini, salt liberally on both sides and allow it to sit for about 10 minutes (this will draw out some water). Then pat dry to remove the water and excess salt and bake on a lined baking sheet for about 10 minutes. This is done for two reasons. The first is as I mentioned before, to remove the extra moisture. The second is to give the zucchini a head start on cooking, otherwise it will take too long to cook in the lasagna.
This Mushroom Zucchini Lasagna is low carb, gluten free, vegetarian, and covered in cheese. What more could you ask for?
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| Mushroom Zucchini Lasagna | Print |
- One batch of Easy 20 Minute Marinara (or 3 cups of your favorite 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
- ¼ 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)
- Place dried porcini mushrooms in a heat proof dish and cover with hot or boiling water, allow to sit for 20-30 minutes.
- Make a batch of Easy 20 minute Marinara Sauce or use 3 cups of your favorite marinara.
- Preheat oven to 350
- Use a mandolin to slice each zucchini lengthwise to about ⅛ inch thick. Season slices with kosher salt and allow to sit for 10 minutes.
- 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.
- In a saute pan, heat olive oil with a pinch of red pepper flakes and garlic until fragrant, 30-60 seconds.
- Add onion and extra diced zucchini if there was any, season with salt. Saute 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. Saute for about 15 minutes, until water is evaporated. Add about ¼ cup of the porcini soaking water and saute until that has evaporated and mushroom mixture is browned.
- To assemble lasagna, pour about ¼ 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.
- 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.
- Remove from oven and allow to sit for a few minutes before cutting. Serve with chopped basil and more parmesan cheese, if desired.
Inspired by Skinnytaste
If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make and you may be featured in our weekly Reader Feature!
Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!
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Dawn at Girl Heart Food says
You certainly do have a lot of flavour packed in there, Meghan! I’ve been eating more vegetarian meals lately and this looks AWESOME (Pinning,btw). Lasagne does take a long time, but so worth it, especially when it looks this good! Speaking of zucchini…I attempted to make a loaf today with zucchini and it didn’t turn out so good, but still edible (perhaps I’ll throw it in a bowl with some ice-cream, lol).
Meghan says
Haha, well if it is still edible I call it a win! All part of recipe testing! Thanks so much for the pin, girl!
Katrin says
Looooving this! Mr. Briar has immpecable taste. What a yum sounding flavour combination. Not I am waiting for the version with sausage meat 🙂
Meghan says
It would be just as good with sausage Katrin, maybe I will do that next! 🙂
Geraldine | Green Valley Kitchen says
My zucchini are just starting to come in – I picked two yesterday – so this recipe is perfect timing since I’m sure that soon I’ll be overwhelmed with zucchini! Love the addition of mushrooms, Meghan.
Meghan says
That is the thing with Zucchini, right? We will need tons of zucchini recipes this year! Thanks so much Geraldine!
mimi says
I love this! The noodles are my least favorite part of lasagna in any case!
Meghan says
Perfect, Mimi! You will love this then! Thank you!
Michael says
I am a mushroomaholic, and this lasagna looks just amazing! That cheese is just begging me to swoop in for a big ole forkful! I’m loving that the farmers market are starting to come alive with all those yummy veggies that I like to buy like they are going to last forever and then yell at me because I’m not using them fast enough because I over-bought like usual.
Meghan says
I do that too Julie! I just went to the farmers market and bought way too many berries. I need to do something with them asap!
Izzy @ She Likes Food says
That crispy browned cheese on top looks amazing!! I just made a big batch of lasagna a few weeks ago and it’s such a nice meal to have on hand to heat up whenever you get hungry. I love the zucchini and mushroom combo in this one 🙂
Meghan says
There is probably nothing better than bubbly cheese! And I agree that a big batch of lasagna is so nice to have aaround! Thank you Izzy!
Lauren Gaskill | Making Life Sweet says
Porcini mushrooms are my fav but I agree — way too hard to find! Love this recipe. So flavorful!
Meghan says
They are sooo good though, right? Thanks lady!
Adina says
Wonderful idea! I make a zucchini lasagna myself with ground meat, but this vegetarian version sounds even better, I love mushrooms.
Meghan says
I think it is great both ways! Thanks Adina!
Cheyanne @ No Spoon Necessary says
Well thank you Mr. Briar for the delicious request!! This lasagna looks amazing, girlfriend!! I like to eat vegetarian at least a few times a week, so I am totally adding this cheesy beauty to the meal plan! Cheers, girlie!
Meghan says
Thanks so much Cheyanne! We try to eat meatless a few times a week as weoll, and cheese is always a good idea 🙂
jane @ littlesugarsnaps says
I love everything about this lasagne Meghan, especially how it looks on the plate. I’m off to Italy later this year so I’ll be stocking up on dried porcini’s whilst there – you’re right – they add so much to a dish..
Meghan says
Oooh, Italy!?! How exciting! I hope you get a good stockpile of all kinds of good food! Thanks Jane!
E.A. says
This lasagna is calling my name!! Thanks for this delicious version of a meal that is worth making!! I’m very excited about the different food combinations!! Great creative meal creation & dynamic pictures! So cool how you & Mr. Briar collaborate!!
❤️
?????
Meghan says
Yay! I hope you give it a try!
Michelle @ Giraffes Can Bake says
Mmmm this looks sooooo good! I am goingto have to make this for mum this weekend, she’s trying to eat low carb and loves mushrooms (and who doesn’t love lasagne?!).
Totally loving your photos too, you make it look so inviting – usually when I serve up lasagne it just looks like a pile of mush!
Meghan says
Oh this is so perfect for her! I hope you let me know how it goes! And thank you Michelle! There is a reason my photo shoot take hours, haha!! 🙂
Kathy @ Beyond the Chicken Coop says
I love lasagna. I usually make it with meat too. I need to add more veggies into our diet so this would be a perfect start! I love how satisfying lasagna is. Total comfort food!
Meghan says
Thank you Kathy! It is such great comfort food, so filling!
Anu - My Ginger Garlic Kitchen says
Wow! Such and amazing and comforting looking lasagna. I love mushrooms and zucchini. And this lasagna looks so flavorful and filler.
Meghan says
Thank you so much Anu!
Puja Darshan says
I have never tried lasagna at home. Thank you so much for sharing it!
BTW lovely click. 🙂
Meghan says
Thank you so much Puja!
Nicole @ Young, Broke and Hungry says
I think you just created the perfect vegetarian lasagna! Pinned.
Meghan says
Thank you so much for the pin Nicole!
Tracy says
I move never made lasagna with zucchini instead of pasta- genius and delicious! What a great low carb / gf option! I’ve been having a lasagna craving lately- I think I’ll try this recipe to satisfy it!
Meghan says
You seriously don’t even miss the noodles! Thanks so much Tracy!
Michele says
From someone who has tried for years to use zucchini in her lasagna and has never liked the texture of it Im thrilled to give this a whirl! I love the tip in cooking to remove the water then precook… Brilliant! Just Brilliant! I am definitely making this! It fits my no starchy carbs and lots of veggie requirement
Meghan says
Yay! I hope you try it! Thanks so much Michele!
Jennifer A Stewart says
I am not a fan of mushrooms and when I bring them home from the store my husband always puts his hand on my forehead and asks if I am coming down with something. Just because I don’t like it doesn’t mean that I can’t make it for him. This is a perfect example of a dinner that he would enjoy and maybe I might get a few favors from him in return!
Meghan says
Haha, Jennifer! I actually hated mushrooms for the longest time, but if you make this for the hubs give it a try, maybe it will change your mind about mushrooms like mine was!
Sandi (@fearless_dining) says
I love all of the mushrooms in this lasagna…so yummy.
Meghan says
Thank you Sandi!