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A Simple Zucchini Lasagna With Trumpet Mushroom Recipe
A Simple Zucchini Lasagna With Trumpet Mushroom Recipe
This simple, yet delicious Zucchini Lasagna calls for squash in place of traditional pasta noodles. And this delicious veggie lasagna recipe also calls for Trumpet Mushrooms which add great flavor, texture, and nutrition to this delicious gluten-free lasagna.
First, let’s talk about Trumpet Mushrooms. These mushrooms can be found when foraging in the forests of California during the fall and winter months which is when they would typically be harvested and are at their peak flavor and nutritional value.
It’s a good thing for those of us that don’t typically forage for mushrooms that here in California we can source exotic mushrooms pretty easily.
Trumpet mushrooms are known for their large size and distinctive shape.
They have a firm, meaty texture and a rich, earthy, almost nutty flavor that makes them a great addition to many dishes.
Are you curious to learn more about exotic mushrooms? We recently visited Moss Landing near Monterey, California where Far West Fungi is located. We spent a wonderful afternoon immersed in mushrooms, quite literally!
From spore to store; we traced how exotic mushrooms are grown in California and you can read all about it below.
How Mushrooms are Grown at Far West Fungi.
Do you want to learn how mushrooms are grown? The Garrone family of Far West Fungi has always been passionate about mushrooms; they’ve been growing and distributing edible fungi for the past 35 years!
Far West Fungi’s largest production is shiitake and oyster mushrooms. They also grow king trumpet, lion’s mane, maitake, reishi, and pink and yellow oyster mushrooms.
Click here to learn how mushrooms are grown in California.
But, what if you can’t make your way to a market in California that carries Trumpet mushrooms? Far West Fungi ships mushroom grow kits nationwide so you can grow and forage for yourself in the comfort of your own kitchen!
How to Grow Exotic Culinary Mushrooms At Home
This Mess is Ours’ poses the question; how could you not be drawn in by the incredible color, shapes, flavors, and textures of mushrooms?!
Turns out, growing mushrooms at home is super easy, not labor intensive at all, and yields tremendous results with very little effort.
Plus, let’s face it, growing mushrooms is SUPER fun!
Click here to learn how to use an exotic mushroom grow kit.
Can this Zucchini Lasagna recipe be made without Trumpet Mushrooms?
If you don’t have access to this particular variety, you can use whatever type of mushroom you like. I chose this one because of its dense, meaty qualities!
How to make this easy Zucchini Lasagna with Trumpet Mushrooms.
To make a delicious veggie lasagna, you can use both green zucchini and yellow summer squash in place of the traditional lasagna noodles. If you can’t get your hands on both all of one variety or other is fine also.
It’s pretty easy to make the veggie “lasagna noodles” when you use a mandoline. I set mine to 1/8″ and they turned out perfect!
Slice two green zucchini and two yellow squash, then place on a greased cookie sheet. Dust with salt and pepper and cook in a 400-degree oven until slightly browned. This process helps remove as much moisture from the zucchini as possible.
If you skip this step, your lasagna will be very watery! I liken this step to the same as having to boil lasagna noodles; necessary and for the process.
In addition to zucchini and squash, this veggie lasagna recipe also calls for a variety of California cheeses
How do you know if your cheese is from California?
One way to ensure that your cheese is from California is to look for the California Milk Advisory Board (CMAB) logo on the packaging.
The CMAB is a non-profit organization that represents the state’s dairy industry and promotes the use of California dairy products.
If you see the Real California Milk logo on your cheese, you can be confident that it is from California.
Another way to know if your cheese is from California is to check the label for the name of the dairy farm or cheese producer.
Many California cheesemakers and dairy farmers have their own websites, where you can learn more about their products and where to find them. By supporting local cheesemakers and dairy farmers, you can help to support the California dairy industry and enjoy delicious, high-quality cheese.
Step-by-step how to layer Zucchini Lasagna with Trumpet Mushrooms.
Doesn’t that look AMAZING?! By using zucchini and squash in place of the traditional lasagna noodles and adding Trumpet Mushrooms from California this veggie lasagna is both delicious and nutritious.
Also, by choosing cheese from California, you can support the state’s dairy industry and feel really good about your dairy purchases.
Whether you’re looking for a healthy and tasty meal or a way to support local agriculture, this Zucchini Lasagna recipe is sure to satisfy.
Did you make this recipe for Zucchini Lasagna with Trumpet Mushrooms? Be sure to share your cookies with us by snapping a pic and tagging us on social using #CAGROWN.
Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
Fresh Zucchini Lasagna with Trumpet Mushrooms
- 2 Green Zucchini, sliced 1/8" thin, lengthwise
- 2 Yellow Squash, sliced 1/8" thin, lengthwise
- 1 Eggplant, sliced crosswise into 1/4" rounds
- 8 ounces Trumpet Mushrooms (about 6-7), sliced lengthwise
- 1 (15) ounce Ricotta Cheese Container
- 1 cup Romano Cheese, divided
- 2 Eggs
- 10-20 Fresh Basil Leaves, chopped
- 1 jar Spaghetti Sauce (I used half of the jar)
- 12 ounces Mozzarella Cheese, shredded
- Salt and Pepper
- Olive Oil
- Preheat oven to 400 degrees.
- Place the sliced squash onto cookie sheets and dust with salt and pepper. Cook in the oven until edges start to brown and moisture looks evaporated, about 10 minutes.
- Sauté the mushrooms in a bit of olive oil until slightly browned.
- Sauté the eggplant in olive oil until browned but still firm.
- In a bowl, combine the ricotta, 1/2 cup parmesan, the eggs, 1/2 the basil (about 1/4 cup packed) and a bit of salt and pepper. Stir until well combined.
- Place a small amount of jarred sauce on the bottom of a baking dish.
- Layer in this order; green zucchini, yellow squash, 1/2 ricotta mixture, eggplant, sauce, green zucchini, yellow squash, 1/2 ricotta, 4 oz. shredded mozzarella, mushrooms, sauce, 8 oz. mozzarella and the last 1/2 cup of parmesan.
- Place in a decreased temperature 350 oven for 30 minutes.
- Allow to cool for 10 minutes. Slice and serve up with a side salad.
This post was updated 12/15/2022 with an updated recipe card, images, tutorial-style steps, and information about Trumpet Mushrooms.