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Homemade Mushroom Zucchini Lasagna photo

Mushroom Zucchini Lasagna

A hearty, cheese-forward lasagna made with layers of roasted zucchini, a savory mixed mushroom filling, and marinara.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings

Equipment

  • 9x13 Baking Dish
  • mandolin or sharp knife
  • Baking Sheet
  • Sauté pan
  • Mixing Bowl
  • Heatproof bowl
  • Spatula or wooden spoon

Ingredients
  

  • 1 batch Easy 20 Minute Marinara or marinara or 3 cups of your favorite marinara
  • 4 medium zucchini thinly sliced lengthwise (about 1/8 inch); dice any leftover pieces for the 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
  • 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; soak for 20–30 minutes.
  • Make the Easy 20 Minute Marinara or measure 3 cups of store-bought marinara and set aside.
  • Preheat the oven to 350°F (175°C).
  • Using a mandolin or sharp knife, slice each zucchini lengthwise about 1/8 inch thick. Lightly season the slices with kosher salt and let them 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. Remove and set aside.
  • Heat the olive oil in a sauté pan over medium heat. Add a pinch of red pepper flakes and the garlic and cook until fragrant, about 30–60 seconds.
  • Add the diced onion (and any extra diced zucchini), season with salt, and sauté about 5 minutes until beginning to soften.
  • Add the crimini and shiitake mushrooms, dried oregano, dried thyme, and season with salt and pepper. Stir to combine.
  • Add the rehydrated porcini mushrooms (reserve the soaking liquid). Sauté the mixture about 15 minutes until most moisture has evaporated and the mushrooms begin to brown.
  • Pour in about 1/4 cup of the reserved porcini soaking liquid and continue cooking until the liquid evaporates and the mushroom mixture is nicely browned; adjust seasoning as needed.
  • Spoon about 1/4 cup marinara into the bottom of a 9x13 baking dish. Layer half the zucchini slices over the sauce, spread half the mushroom mixture over the zucchini, top with half the remaining marinara, then sprinkle half the Parmesan and half the shredded mozzarella.
  • Repeat the layers with the remaining zucchini, mushroom mixture, marinara, Parmesan, and mozzarella.
  • Bake the assembled lasagna until the cheese is browned and bubbly, about 40 minutes; cover with foil if it browns too quickly, or finish under the broiler 1–2 minutes if more browning is desired.
  • Remove from the oven and let rest a few minutes before cutting. Garnish with chopped basil and additional Parmesan if desired.

Notes

  • Soak porcini in hot water 20–30 minutes and reserve the liquid for extra flavor.
  • Salt zucchini and blot to remove excess moisture before baking.
  • Bake zucchini slices briefly so they hold up in the lasagna layers.
  • Adjust red pepper flakes to taste for mild heat.
  • Cover with foil if cheese browns too quickly while baking.