Mushroom Zucchini Lasagna

Mushroom Zucchini Lasagna

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

Prep Time

1:00

Hr:Mins

Total Time

2:00

Hrs:Mins

Makes

12

Servings

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
  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.
Makes Servings

Nutrition Information:

1 Serving ()