Fresh Zucchini Lasagna with Trumpet Mushrooms
This simple, yet delicious Zucchini Lasagna calls for squash in place of traditional pasta noodles, eggplant, and, Trumpet mushrooms.
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 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
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.
Nutrition
Calories: 2805kcalCarbohydrates: 128gProtein: 199gFat: 176gSaturated Fat: 103gPolyunsaturated Fat: 9gMonounsaturated Fat: 50gTrans Fat: 0.03gCholesterol: 931mgSodium: 7152mgPotassium: 7025mgFiber: 37gSugar: 67gVitamin A: 10146IUVitamin C: 195mgCalcium: 4042mgIron: 19mg
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