Zucchini and Mushroom Lasagna is a delightful creation that transforms humble zucchinis and earthy mushrooms into a hearty, satisfying meal perfect for any occasion, whether it’s a casual family dinner or a potluck gathering. This recipe combines the freshness of summer vegetables with the richness of Italian flavors, all layered between tender lasagna noodles and creamy cheeses.
Ingredients:
To start, gather these essential ingredients:
- 2 tablespoons butter
- 3 tablespoons margarine
- 2 tablespoons flour
- 1/2 cup milk
- 1/4 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 2 tablespoons grated Parmesan cheese
- 1 cup ricotta cheese
- 1 cup fresh mushrooms, sliced
- 2 medium zucchinis, thinly sliced
- 1 cup tomatoes, diced
- 16 lasagna noodles, cooked according to package directions
- 3 cups shredded mozzarella cheese
- Salt and pepper to taste
Instructions:
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Preheat and Prepare:
Preheat your oven to 350 degrees Fahrenheit. In a medium saucepan, melt butter over medium heat. Add flour, reduce heat to low, and stir to form a roux. -
Prepare the Sauce:
Gradually stir in milk to the roux, ensuring the sauce remains smooth. Mix in onion powder, garlic powder, dried basil, dried parsley, dried oregano, and Parmesan cheese. Cook until the sauce thickens, then season with salt and pepper. Keep warm over low heat, stirring occasionally. -
Assemble the Lasagna:
Lightly grease a lasagna pan or 13 x 9 inch baking pan with non-stick cooking spray or oil. Spread a layer of 3 lasagna noodles across the bottom to cover it completely. Spread 1/3 of the ricotta cheese over the noodles. -
Layering:
Arrange a layer of sliced mushrooms, zucchinis, and diced tomatoes over the ricotta cheese. Spoon 1/4 of the prepared sauce evenly over the vegetables. -
Repeat:
Repeat the layering process two more times: noodles, ricotta, vegetables, and sauce. Finish with a final layer of noodles on top (you may have a few noodles leftover) and pour the remaining sauce over the lasagna. -
Bake:
Cover the lasagna with foil and bake for 40 minutes. Remove the foil, sprinkle shredded mozzarella cheese evenly over the top, and bake uncovered for an additional 10-12 minutes, or until the cheese turns golden and the lasagna is bubbly. -
Rest and Serve:
Allow the lasagna to rest for 5-10 minutes before cutting into squares and serving. This resting period allows the flavors to meld together and makes the lasagna easier to slice neatly.
Nutritional Information:
- Calories: 668.5
- Total Fat: 27.3g
- Saturated Fat: 16g
- Cholesterol: 90.6mg
- Sodium: 421.1mg
- Total Carbohydrates: 73.2g
- Dietary Fiber: 5.7g
- Sugar: 9g
- Protein: 34.5g
Tips and Variations:
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Vegetable Variations: Feel free to customize the vegetable layers based on seasonal availability or personal preference. Bell peppers, spinach, or eggplant can also work well in this lasagna.
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Cheese Options: Experiment with different cheeses like fontina or provolone in place of mozzarella for a unique flavor profile.
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Make-Ahead: Prepare the lasagna ahead of time and refrigerate it before baking. This makes it convenient for busy weeknights or when hosting guests.
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Gluten-Free Option: Use gluten-free lasagna noodles and ensure all other ingredients are gluten-free certified for a gluten-free version of this dish.
Zucchini and Mushroom Lasagna not only satisfies with its layers of comforting flavors but also offers a healthy dose of vegetables, making it a balanced meal option. Whether enjoyed fresh from the oven or reheated as leftovers, this dish is sure to become a favorite in your culinary repertoire, celebrating the abundance of summer produce in a deliciously cheesy way.
