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|| |
- 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
- 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
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