Roasted Zucchini noodles and thick, meaty portobello mushrooms shine in this delicious, no noodle vegetarian zucchini lasagna!
There are some recipes that I make and I’m kind of giddy with excitement to post. Don’t get me wrong, I love all my recipes (I wouldn’t post it otherwise) but some of them just feel a little extra special and this is one of them.
This is one of those dishes that you make and are actually excited to eat it again for leftovers because it’s so good AND good for you. As I’m typing this I am counting the hours until I can eat round two of this No Noodle Vegetarian Zucchini Lasagna. You know a dish is good when you look forward to the leftovers even more than first go around.
Why you’ll love No Noodle Vegetarian Zucchini Lasagna…
This vegetarian lasagna is a bit of low carb heaven.
Instead of traditional lasagna noodles, I used thin slices of zucchini. The rest of the dish is made up of your favorite marinara sauce, perfectly seasoned mushrooms, and just enough ricotta and mozzarella. It’s one of those hearty vegetarian dishes that even meat-eaters love including my Dad and the Hubs.
For the sake of full disclosure, this recipe is a little more labor-intensive than most of the ones I publish. However, the work is worth it considering how great it tastes and how you can get several meals out of one pan.
What you need for No Noodle Zucchini Lasagna
- Favorite Pasta Sauce
How to make No Noodle Zucchini Lasagna Lasagna…
- Cut Zucchini “noodles” with a mandolin.
- Roast Zucchini.
- Cook the mushrooms.
- Mix Ricotta and eggs.
- Layer Lasagna.
- Bake until bubbly.
The finished product is filling and delicious.
AND it is totally enough to handle any carb-y cravings you might have.
My No Noodle Vegetarian Zucchini Lasagna is a labor of love… but boy is it worth it!
- Twice Baked Spaghetti Squash Marinara
- No Pre-Boil Vegetarian Four Cheese Lasagna
- Crock Pot Vegetarian Lasagna Soup
- Mexican Lasagna Roll-Ups
- Easy Crock Pot Homemade Marinara Sauce
Pin for later!
No Noodle Vegetarian Zucchini Lasagna
- 2 large zucchini
- 1/4 teaspoon salt, plus an additional pinch, divided
- 1/4 teaspoon pepper, divided
- 1 tablespoon olive oil
- 16 oz Portobello mushrooms, sliced
- 30 ounces skim milk ricotta
- 2 eggs, beaten
- 1/4 cup grated Parmesan
- 2 tablespoons fresh parsley, 2 teaspoons dried
- 2 cups shredded part-skim mozzarella cheese
- 1 25 oz jar of pasta sauce, I like garlic & basil for flavor
- Cooking spray
- Slice the zucchini with a mandolin into 3/16th thick slices.
- Put in a strainer and lightly sprinkle with salt. Allow to sit 10 minutes and blot with paper towels as you see moisture. You are trying to get as much moisture out of the zucchini as possible.
- Preheat oven to 400 degrees and grease a 9x13 casserole dish
- Over medium heat, sauté the mushrooms in the olive oil with half of the salt and pepper. Cook until tender 5-8 minutes. Set aside.
- Dry zucchini strips well and lay out on cookie sheets. Sprinkle both sides with the rest of the salt and pepper. Roast for 10 minutes, flipping once. Carefully dry off any moisture.
- While zucchini is roasting mix the ricotta, eggs, parmesan, and parsley in a bowl. Set aside.
- Once the zucchini is roasted, you can start layering the lasagna!
- Start with a thin layer of pasta sauce. Add 1/3 of the zucchini noodles.
- Carefully top with 1/2 the ricotta, 1/2 mushrooms and 1/3 of the shredded cheese.
- Finish with a last layer of the zucchini noodles and the rest of the shredded cheese.
- Cover with foil and bake for 45- 50 minutes. Remove foil after 20 minutes. Rest 10 minutes before serving.
Do you make a dish that you actually look forward to leftovers?