Fresh Veggie Lasagna using Zucchini and Mushrooms

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Fresh Veggie Lasagna using Zucchini and Mushrooms

July 12, 2017
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Fresh Veggie Lasagna using Zucchini and Mushrooms

Fresh Veggie Lasagna using Zucchini and Mushrooms

Boom…

That just happened.

And I’m just putting this out there; this is quite possibly the best thing I’ve eaten in a loooong time.  

No joke!

 

Fresh Veggie Lasagna using Zucchini and Mushrooms

And I have to attribute it’s deliciousness to the fresh local produce I used. It was pretty simple to find all these California beauties in my local grocery store; green and yellow squash, meaty trumpet mushrooms and beautiful eggplant.  

This lasagna is not only meat free, but it’s also completely pasta free because I made my own lasagna noodles using the squash!   

I used the trumpet mushrooms and eggplant as a meat substitute (trust me, you won’t miss the meat). 

 

Fresh Veggie Lasagna using Zucchini and Mushrooms

Serve it with a fresh Caesar Salad on the side and enjoy on a cool (or warm…no thermometer needed for this beauty) summer night.

 

Slice zucchini using mandoline

Sliced zucchini

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!

Sliced yellow squash

Sliced zucchini on baking sheet

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 accomplished early on in the process.

Water = no bueno!

 

Sliced mushrooms

Slice your trumpet mushrooms into thick slices. 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!

 

Ingredients: egg, fresh basil, salt and pepper, parmesan, ricotta

Our cheese filling mixture is comprised of ricotta, parmesan, eggs, fresh chopped basil, salt and pepper.

 

Let’s start the layering process…

Add sauce to bottom of dish

Start by adding a little sauce to the bottom of the baking dish.

 

Layer sliced zucchini

Add the first layer of green zucchini.

 

Layer yellow squash

Top with a layer of yellow squash.

 

Coat over cheese mixture

Cover with half the cheese mixture. 

 

Layer sautéed egg plant

Sautéed eggplant.

 

Add a layer of sauce

A layer of sauce.

 

 

Layer of yellow squash

And repeat! Another layer of both colored zucchinis.

 

Add layer of cheese mixture

Cheese mixture.

 

Add layer of sliced mozzarella

This time I added a layer of shredded mozzarella.

 

Add layer of mushrooms

Then those fabulous trumpet mushrooms.

 

Add final layer of sauce

Last layer of sauce.

 

Add layer of mozzarella and parmesan

And top it all off with another layer of shredded mozzarella and a bit of parmesan.

 

Bake at 350 degrees for 30 minutes

Bake at 350 for 30 minutes. Allow to cool for 10 minutes and serve…

 

Fresh Veggie Lasagna using Zucchini and Mushrooms

Just look at that veggie cheesy goodness…

 

Fresh Veggie Lasagna using Zucchini and Mushrooms

It really can’t be beaten…and what a way to use a load of fresh, local, in-season veggies.  

 

Fresh Veggie Lasagna using Zucchini and Mushrooms

Fresh Veggie Lasagna using Zucchini and Mushrooms

Eat up!

 

Here is the recipe for ya…

The very best vegetable lasagna
Print Pin
4 from 1 vote

Fresh Veggie Lasagna using Zucchini and Mushrooms

Course dinner, Main Course
Cuisine Italian
Keyword basil, butternut squash, cheese, eggplant, herbs, Mushroom, real california dairy, zucchini
Author Susan

Ingredients

  • 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 oz. Trumpet Mushrooms (about 6-7), sliced lengthwise
  • 1 15 oz. Ricotta Cheese Container
  • 1 cup Parmesan Cheese, divided
  • 2 Eggs
  • 10-20 Fresh Basil Leaves, chopped
  • 1 jar Spaghetti Sauce (I used half of the jar)
  • 12 oz. Mozzarella Cheese, shredded
  • Salt and Pepper
  • Olive Oil

Instructions

  • 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.

 

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