Italian > Lasagnas > Vegetarian Lasagna

Zucchini and Mushroom Lasagna Recipe

Ingredients with Measurements:
- 12 lasagna noodles
- 2 medium zucchinis, sliced
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste

Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Skillet for sautéing vegetables
- Mixing bowl for ricotta cheese mixture

Step-by-step instructions:

1. Preheat oven to 375°F.

2. Cook lasagna noodles according to package instructions. Drain and set aside.

3. In a skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions are translucent.

4. Add mushrooms and zucchini to the skillet and sauté until vegetables are tender. Season with salt and pepper to taste.

5. In a mixing bowl, combine ricotta cheese, 1/2 cup of parmesan cheese, and salt and pepper to taste.

6. Spread a thin layer of marinara sauce on the bottom of the baking dish.

7. Place a layer of cooked lasagna noodles on top of the marinara sauce.

8. Spread half of the ricotta cheese mixture on top of the noodles.

9. Add a layer of sautéed vegetables on top of the ricotta cheese mixture.

10. Add a layer of marinara sauce on top of the vegetables.

11. Repeat layers of noodles, ricotta cheese mixture, vegetables, and marinara sauce.

12. Sprinkle shredded mozzarella cheese and remaining parmesan cheese on top of the lasagna.

13. Cover the baking dish with aluminum foil and bake for 30 minutes.

14. Remove the foil and bake for an additional 15 minutes or until cheese is melted and bubbly.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
8 servings

Nutritional information:
Calories: 425
Fat: 21g
Carbohydrates: 37g
Protein: 23g
Sodium: 750mg

Substitutions for ingredients:
- You can substitute the ricotta cheese with cottage cheese.
- You can use any type of mushroom you prefer.
- You can substitute the marinara sauce with tomato sauce or homemade tomato sauce.

Variations:
- You can add ground beef or Italian sausage to the lasagna for a meaty version.
- You can add spinach or kale to the vegetable mixture for added nutrition.

Tips and tricks:
- Make sure to cook the lasagna noodles al dente so they don't become too soft when baked.
- You can make the lasagna ahead of time and refrigerate it until ready to bake.
- Let the lasagna cool for 10-15 minutes before serving to allow it to set.

Storage instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat leftover lasagna in the oven at 350°F for 15-20 minutes or until heated through.

Presentation ideas:
- Serve the lasagna on a large platter with a side salad.

Garnishes:
- Garnish the lasagna with fresh basil leaves or chopped parsley.

Pairings:
- Serve the lasagna with a glass of red wine.

Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables

Troubleshooting advice:
- If the lasagna is too dry, add more marinara sauce or a little bit of water to the vegetable mixture.

Food safety advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Lasagna is a traditional Italian dish that dates back to ancient Rome.

Flavor profiles:
- Savory, cheesy, and hearty.

Serving suggestions:
- Serve the lasagna hot and fresh out of the oven.

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Region: Italian

Taste: Savory, Rich, Cheesy, Herby, Earthy