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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 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
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.

Equipment

  • 9×13 baking dish
  • mandolin or sharp knife
  • Baking Sheet
  • Sauté Pan
  • Heatproof Bowl
  • Paper Towels
  • Spatula or Wooden Spoon

Notes

  • Salt the zucchini to draw out moisture before baking.
  • Reserve porcini soaking liquid to boost mushroom flavor.
  • Use a mandolin for even, thin zucchini slices.
  • Cover with foil if cheese browns too fast.