Mushroom Zucchini Lasagna

A homemade zucchini tomato sauce gives this lasagna recipe its fresh-tasting flair.

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Member Recipe By lynn2855

Prep Time 60 min
Total Time 2 hr 0 min
Servings 12

Ingredients

1 1/4: pounds zucchini, divided

1/2: pound fresh mushrooms, sliced

1/2: onion, finely chopped

3: garlic cloves, minced

1: tablespoon olive oil

1: can (28 ounces) crushed tomatoes

6: tablespoons minced fresh parsley, divided

2: tablespoons sugar

1/2: teaspoon salt, divided

1/4: teaspoon pepper, divided

3: eggs

2: cups (8 ounces) shredded part-skim mozzarella cheese

1 1/2: cups reduced-fat ricotta cheese

1: package ( 8 oz.) reduced-fat cream cheese

1/2: cup grated Parmesan cheese

1/4: teaspoon onion powder

9: lasagna noodles, cooked, rinsed and drained

2: tablespoons shredded Parmesan cheese

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Directions

1 Finely dice 1/2 cup zucchini: set aside. Slice the remaining zucchini. In a large saucepan, saute the sliced zucchini, mushrooms, onion and garlic in oil until tender. Stir in the tomatoes, 3 tablespoons parsley, sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered for 12 - 15 minutes
2 In a mixing bowl, combine the eggs, mozzarella, ricotta, cream cheese, grated Parmesan, onion powder and remaining parsley, salt and pepper. Spread 1 cup of the tomato sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with three noodles, half of the cheese mixture and a third of the remaining sauce. Repeat layers once. Top with remaining noodles and sauce.
3 Cover and bake at 350 degrees for 35 minutes. Uncover; sprinkle with diced zucchini and shredded Parmesan. Bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.