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No Noodle Vegetarian Zucchini Lasagna

Roasted Zucchini noodles and thick meaty portobello mushrooms shine in this delicious, no noodle vegetarian zucchini lasagna!
Course No Carb, Vegetarian
Cuisine Healthy, Italian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Julie Wunder

Ingredients

  • 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

Instructions

  1. Slice the zucchini with a mandolin into 3/16th thick slices.
  2. 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.

  3. Preheat oven to 400 degrees and grease a 9x13 casserole dish
  4. 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.
  5. 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.
  6. While zucchini is roasting mix the ricotta, eggs, parmesan, and parsley in a bowl. Set aside.

  7. Once the zucchini is roasted, you can start layering the lasagna!
  8. Start with a thin layer of pasta sauce. Add 1/3 of the zucchini noodles.
  9. Carefully top with 1/2 the ricotta, 1/2 mushrooms and 1/3 of the shredded cheese.
  10. Repeat!
  11. Finish with a last layer of the zucchini noodles and the rest of the shredded cheese.
  12. Cover with foil and bake for 45- 50 minutes. Remove foil after 20 minutes. Rest 10 minutes before serving.

Recipe Notes

There may still be some additional moisture in the lasagna when you first cut it. Allow a paper towel to soak it up after you cut the first piece and that should take care of it!