Mushroom Zucchini Lasagna

There’s something wildly comforting about a bubbling pan of lasagna, but sometimes you want the layered, saucy goodness without the heavy pasta. Enter this Mushroom Zucchini Lasagna — light, vegetable-forward, and utterly satisfying. Packed with three types of mushrooms, tender zucchini slices, and melty mozzarella, this dish hits the cozy notes of a classic lasagna while letting fresh produce shine. It’s perfect for a weeknight dinner or for serving guests who appreciate something a bit lighter yet still indulgent.

Why you’ll love this version

Instead of traditional noodles, thin slices of zucchini create the layers, giving the lasagna a bright, fresh texture that pairs beautifully with earthy mushrooms. Using whole milk mozzarella keeps the filling creamy and familiar, and a mix of crimini, shiitake, and dried porcini mushrooms brings depth and umami that makes the dish feel decadent — without feeling heavy. The marinara keeps everything simmery and saucy. Whether you make the Easy 20 Minute Marinara or use your favorite jarred version, this lasagna comes together with relatively little fuss.

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)

Prep notes and tips

Before you start, give the zucchinis a quick rinse and trim the ends. I highly recommend a mandolin for consistently thin slices — aim for about 1/8-inch thickness so they bend easily and layer without being too watery. If you don’t have a mandolin, a sharp chef’s knife will do; just slice carefully and evenly.

For the dried porcini: rehydrate them in hot water for about 15–20 minutes, then squeeze out excess liquid and chop any large pieces. Save the soaking liquid, strain it through a fine-mesh sieve or coffee filter to remove grit, and add a few tablespoons to the mushroom mixture for extra richness. Crimini and shiitake bring different textures and flavors; keep them diced so they distribute evenly through the filling.

Shredding your own whole milk mozzarella yields the best melty texture. If your mozzarella is packed in brine, pat it dry before shredding. The parmesan adds a bright, slightly nutty finish on top.

Step-by-step instructions

Below are clear, ordered steps to assemble and bake your Mushroom Zucchini Lasagna. I’ve kept the same ingredient amounts and respected the original sequence while making the directions easier to follow.

1. Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or a similarly sized casserole dish so the lasagna won’t stick.
2. Rehydrate the dried porcini mushrooms by placing them in a small bowl and covering them with hot water. Let them soak for 15–20 minutes until softened. Remove the porcini from the liquid, gently squeeze out excess water, and chop if necessary. Reserve the soaking liquid, strain it to remove any grit, and set aside a couple of tablespoons to add to the mushroom mixture later.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes, stirring occasionally, until it becomes translucent and fragrant.
4. Add the diced crimini and shiitake mushrooms to the skillet with the onions. Cook for 6–8 minutes, stirring often, until the mushrooms begin to soften and release their moisture.
5. Mince or finely chop the 4 garlic cloves and add them to the skillet. Stir and cook for about 1 minute until the garlic is fragrant but not browned.
6. Add the rehydrated, chopped porcini mushrooms to the pan along with a splash (a tablespoon or two) of the reserved porcini soaking liquid. Sprinkle in 1 teaspoon dried oregano, 1 teaspoon dried thyme, a pinch or two of red pepper flakes to taste, and season with salt and pepper. Stir to combine and cook for another 2–3 minutes to let the flavors marry. Taste and adjust seasoning as needed.
7. Pour the one batch of Easy 20 Minute Marinara or 3 cups of your favorite marinara into the mushroom mixture and stir gently until everything is evenly coated. Let the sauce simmer for 2–3 minutes to warm through; then remove from heat.
8. If you diced any leftover zucchini pieces (from trimming or uneven slices), fold them into the mushroom-marinara mixture now so they’ll contribute to the filling without being wasted.
9. Spread a thin layer of the mushroom-marinara mixture across the bottom of the prepared baking dish — about 1/2 cup to 3/4 cup — just enough to prevent the zucchini from sticking and to start the first layer of flavor.
10. Arrange a single layer of the thin zucchini slices over the sauce, overlapping slightly as needed to cover the base. Aim for a neat, even layer.
11. Spoon about one-third of the remaining mushroom-marinara mixture evenly over the zucchini layer. Sprinkle about one-third of the shredded 1 pound whole milk mozzarella across the sauce, distributing it evenly.
12. Repeat the layering process two more times: zucchini slices, one-third of the mushroom-marinara, and one-third of the shredded mozzarella for each layer. Finish the final layer with zucchini, the rest of the mushroom-marinara mixture, and the remaining shredded mozzarella. Sprinkle 1/4 cup parmesan cheese evenly across the top.
13. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes covered to allow the zucchini to soften and the cheeses to melt.
14. After 20 minutes, remove the foil and bake uncovered for an additional 10–15 minutes until the top is bubbling and lightly golden. If you like a more browned top, you can switch the oven to broil for 1–2 minutes — watch carefully so it doesn’t burn.
15. Once baked, let the lasagna rest for 10 minutes before cutting. This helps the layers set so slices hold together more neatly.
16. Garnish with 1 tablespoon chopped fresh basil if using. Slice into squares and serve warm. Leftovers can be refrigerated for 3–4 days and gently reheated in the oven or microwave.

Serving suggestions

This Mushroom Zucchini Lasagna pairs beautifully with a crisp green salad tossed with a lemon vinaigrette and a side of crusty bread to soak up extra sauce. For a heartier meal, serve alongside roasted potatoes or a simple grain pilaf. A light red wine or a chilled sparkling water with lemon complements the earthy mushrooms and bright basil notes.

Make-ahead and storage

You can assemble the lasagna up to a day ahead: cover the baking dish tightly and keep it in the refrigerator. When you’re ready to bake, remove from the fridge, let it come closer to room temperature for 20 minutes, then follow the baking times above (you may need an extra 5–10 minutes if baking straight from cold). Store leftovers in an airtight container for up to 4 days. Reheat covered in a 350°F (175°C) oven until warmed through, or microwave individual portions.

Notes and swaps

• If you prefer a dairy-free version, swap the whole milk mozzarella for a plant-based shredded alternative and use a vegan parmesan substitute.
• For a smokier flavor, add a splash of balsamic vinegar (about 1 teaspoon) into the mushroom mixture while it simmers.
• If zucchinis are particularly watery, sprinkle a pinch of salt on the raw slices and let them sit in a colander for 10–15 minutes, then pat dry before layering to reduce excess moisture.
• Want more herbs? Stir a handful of chopped fresh parsley into the mushroom mixture before assembling.

Final thoughts

This Mushroom Zucchini Lasagna is one of those comforting dishes that feels like a treat while leaning into fresh, seasonal produce. The combination of crimini, shiitake, and porcini gives the filling a beautiful, layered mushroom flavor, and the simple, melty cheeses bring everything together into a cozy, satisfying bake. Whether you’re cooking for family, hosting friends, or meal-prepping for the week, this lasagna is a winner — hearty enough to please but light enough to leave you feeling good about what’s on your plate.

Enjoy a warm square with a sprinkle of fresh basil and a big forkful of satisfaction.