There’s something deeply comforting about a lasagna that leans into vegetables and earthy mushrooms instead of sheets of pasta. This Mushroom Zucchini Lasagna is layered, saucy, and cheesy, with tender zucchini ribbons standing in for noodles and a mix of crimini, shiitake, and rehydrated porcini delivering umami-rich depth. It’s an easy weeknight dinner that comes together with pantry-friendly ingredients and a short list of steps — yet it feels special enough for guests.

Why this version works

Replacing pasta with thinly sliced zucchini keeps the casserole lighter and lets the mushroom filling shine. Using a mix of fresh crimini and shiitake mushrooms alongside dried porcini intensifies flavor without needing long simmering times. The lasagna is built simply: a bright marinara base, a garlicky mushroom mixture, layers of shredded mozzarella and Parmesan, and thin zucchini slices that bake to tender perfection. It’s all about balance: acid from the tomato sauce, savory umami from the mushrooms, melty cheese, and aromatic herbs.

Ingredients

▢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
▢1/4 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)

Equipment you’ll need

Mandolin or very sharp knife (for zucchini)
Large skillet
Mixing bowls
9×13-inch baking dish or similar
Small bowl to rehydrate porcini
Spatula and wooden spoon

Prep tips

Slice the zucchini thinly and evenly; a mandolin is a huge time-saver. If your zucchini slices are long, they’ll fit neatly across the baking dish; shorter pieces can be layered and any diced leftover zucchini can be added into the mushroom filling so nothing goes to waste.

Rehydrate the dried porcini in hot water for about 10–15 minutes, then chop them and reserve the flavorful soaking liquid to stir into the mushroom mixture for extra depth.

Step-by-step instructions

Preheat and prepare. Preheat your oven to 375°F (190°C). Lightly oil or spray your baking dish so the lasagna won’t stick.
Rehydrate the porcini. Place the 1 ounce dried porcini mushrooms in a small bowl and cover with hot water. Let soak for 10–15 minutes until softened. Drain, reserving about 2–3 tablespoons of the soaking liquid, and chop the rehydrated porcini finely.
Prep the zucchini. Thinly slice 4 medium zucchini lengthwise using a mandolin or sharp knife. Set the slices on paper towels and season lightly with salt to draw out excess moisture while you finish the filling; pat dry after 10 minutes. Dice any leftover end pieces and add them to the mushroom filling later.
Cook the aromatics. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced 1 onion and cook until softened and translucent, about 4–5 minutes. Mince 4 garlic cloves and add to the skillet, stirring for about 30 seconds until fragrant.
Add the mushrooms. Add 1 pound diced crimini mushrooms, 3.5 ounces diced shiitake mushrooms, and the chopped rehydrated porcini to the skillet. Stir to combine and cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 7–10 minutes.
Season and finish the filling. Sprinkle in 1 teaspoon dried oregano, 1 teaspoon dried thyme, a pinch or two of red pepper flakes to taste, and salt and pepper to season. Pour in the reserved porcini soaking liquid (about 2–3 tablespoons) and stir. Cook another 1–2 minutes so the flavors meld. Taste and adjust seasoning; remember the marinara and cheeses will add salt, so err on the lighter side.
Assemble the first layer. Spread about 1/2 to 3/4 cup of Easy 20 Minute Marinara (or 3 cups divided across layers) in the bottom of the prepared baking dish to create a thin, even base layer of sauce.
Layer zucchini and filling. Arrange a single layer of zucchini slices over the sauce so they overlap slightly and cover the bottom. Spoon a generous portion of the mushroom mixture over the zucchini, spreading it into an even layer. Sprinkle a portion of the shredded 1 pound whole milk mozzarella and a bit of the 1/4 cup parmesan over the mushrooms.
Repeat layers. Continue layering: sauce, zucchini slices, mushroom filling, and cheeses. Aim for 3–4 layers depending on the height of your dish and thickness of zucchini. Reserve a final layer of marinara and the remaining mozzarella and parmesan for the top.
Top and cover. Finish by spreading the remaining marinara on top, then sprinkle the remaining shredded mozzarella and the 1/4 cup parmesan evenly. If you like a bit more heat, scatter a light pinch of red pepper flakes over the top. Cover the baking dish loosely with foil to prevent the top from browning too quickly.
Bake. Bake in the preheated 375°F (190°C) oven for 25–30 minutes covered. Remove the foil and bake an additional 10–12 minutes until the cheese is melted, bubbly, and lightly golden. Baking times may vary slightly depending on your oven and the thickness of the zucchini; the lasagna is done when the filling is hot and cheeses are melted through.
Rest and garnish. Let the lasagna rest for 10 minutes after removing from the oven so it sets and is easier to slice. Sprinkle 1 tablespoon fresh basil, chopped, over the top for a bright finish if desired. Slice into squares and serve warm.

Serving suggestions

Serve this Mushroom Zucchini Lasagna with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or alongside roasted vegetables for a hearty vegetarian meal. A simple loaf of crusty bread is perfect for mopping up any extra sauce.

Make-ahead and storage

You can assemble the lasagna up to 24 hours ahead, covered and refrigerated. Bring it to room temperature for 20–30 minutes before baking, then follow the baking times above, adding 5–10 minutes if it goes into the oven cold from the fridge.
Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for a quick lunch.
To freeze, assemble but do not bake. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, then bake as directed, adding extra time if needed.

Variations and tips

If you’d like a creamier filling, stir a few tablespoons of ricotta or a soft cheese into the mushroom mixture before layering (use a halal-friendly ricotta or soft cheese). Keep the total cheese amounts the same so the bake doesn’t become overly wet.
For extra texture, layer in some diced leftover zucchini pieces that you reserved from slicing.
Don’t over-salt early on; the cheeses and marinara will contribute saltiness as the dish cooks. Taste the mushroom mixture and adjust as needed before assembly.
If you prefer charred zucchini flavor, quickly grill or roast the zucchini slices for 1–2 minutes per side before layering, then proceed with assembly.

Final thoughts

This Mushroom Zucchini Lasagna is proof that comforting Italian-style casseroles don’t need to rely on traditional pasta to be satisfying. The layers deliver bright tomato sauce, a savory mushroom medley, and plenty of melty cheese, all wrapped up in tender zucchini ribbons. It’s an approachable recipe for weeknights and special enough for weekend gatherings. Enjoy the mix of rustic mushroom flavor and cozy, cheesy goodness.

Print Recipe Save it for later

Mushroom Zucchini Lasagna

A layered vegetarian lasagna that swaps noodles for zucchini and is filled with a savory mushroom ragout and melty cheeses.

Prep Time30

Cook Time40

Total Time1 10

Servings: 6 servings

Ingredients

1 batch Easy 20 Minute Marinara or 3 cups of your favorite marinara
4 medium zucchini thinly sliced lengthwise (about 1/8 inch); dice any leftover pieces for filling
1 lb whole milk mozzarella cheese shredded
1/4 cup Parmesan cheese
1 lb crimini mushrooms diced
3.5 oz shiitake mushrooms diced
1 oz dried porcini mushrooms
1 onion diced
1 tablespoon olive oil
4 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried thyme
red pepper flakes to taste
salt to taste
black pepper to taste
1 tablespoon fresh basil chopped, for garnish (optional)

Instructions

Place the dried porcini mushrooms in a heatproof bowl and cover with hot or boiling water; let soak 20–30 minutes, then reserve the soaking liquid and drain the mushrooms.
Make the marinara sauce or measure 3 cups of your favorite store-bought marinara and set aside.
Preheat the oven to 350°F (175°C).
Slice each zucchini lengthwise about 1/8 inch thick using a mandolin or sharp knife; season both sides lightly with kosher salt and let sit 10 minutes to draw out moisture.
Blot zucchini slices dry with paper towels, arrange in a single layer on a lined baking sheet, and bake 10 minutes to remove excess moisture; remove and set aside.
Heat the olive oil in a sauté pan over medium heat with a pinch of red pepper flakes and the garlic; cook 30–60 seconds until fragrant.
Add the diced onion (and any extra diced zucchini), season with salt, and sauté about 5 minutes until beginning to soften.
Add the diced crimini and shiitake mushrooms, dried oregano, dried thyme, and salt and pepper; cook until the mushrooms release their liquid and it mostly evaporates, about 15 minutes.
Add the rehydrated porcini mushrooms and about 1/4 cup of the reserved porcini soaking liquid; continue cooking until the liquid has evaporated and the mushroom mixture is nicely browned.
Spread about 1/4 cup marinara in the bottom of a 9x13 baking dish. Layer half of the baked zucchini slices over the sauce, top with half the mushroom mixture, spread half of the remaining marinara over the mushrooms, then sprinkle half of the Parmesan and half of the shredded mozzarella.
Repeat the layers once more with the remaining zucchini, mushroom mixture, marinara, Parmesan, and mozzarella.
Bake in the preheated oven until the cheese is browned and bubbly, about 40 minutes; tent with foil if the cheese browns too quickly, or briefly broil 1–2 minutes at the end if you want more browning.
Remove from the oven and let rest a few minutes before cutting. Serve with chopped basil and extra Parmesan if desired.