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Vegetarian Zucchini Lasagna

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Ingredients

Scale
  • 4–5 zucchini sliced lengthwise 1/4-inch thick (you’ll need 30–35 slices)
  • 1 teaspoon garlic powder, divided
  • ½ teaspoon Italian seasoning
  • 1 teaspoon sea salt divided, plus more for salting the zucchini
  • 2 tablespoons extra virgin olive oil plus more for brushing the zucchini
  • ½ teaspoon ground black pepper, divided
  • 16 ounces cremini (baby bella) mushrooms, cut into quarters
  • 3 cloves garlic minced
  • ½ teaspoon dried oregano
  • 1 (24-ounce) jar prepared marinara-style pasta sauce
  • 1 (15-ounce) container ricotta cheese (organic if possible)
  • 1 pound baby spinach or 1 (10 ounce) package frozen chopped spinach thawed with excess water squeezed out
  • 1 cup grated Parmesan divided
  • 1 large egg
  • 1 ½ cups shredded mozzarella cheese 
  • 4 tablespoons chopped fresh basil or parsley

Instructions

  1. Prepare the zucchini.Preheat your oven to 425* Trim the ends of the zucchini and slice them lengthwise into thin, uniform planks, about 1/8 to 1/4 inch thick. A mandoline slicer is highly recommended for consistent results.
  2. Salt and “sweat.” Arrange the slices in a single layer on paper towels and lightly sprinkle them with salt. Let them sit for about 10 minutes; the salt draws out excess moisture.
  3. Pat dry.Firmly blot the zucchini slices with a clean paper towel to remove the accumulated water and most of the salt. 
  4. Roast the Zucchini. Line a large, rimmed baking sheet with parchment paper for easy cleanup, or use a bare pan (sprayed with oil) for better browning. Arrange the zucchini slices in a single layer on the baking sheets without overlapping. Lightly brush or spray the slices with olive oil sprinkle with ½ teaspoon garlic powder and Italian seasoning. Roast for about 10 to 15 minutes, or until they tender, and appear dry around the edges.
  5. Blot Again:Remove the slices from the oven and place them on a fresh layer of paper towels. Pat them dry again to absorb any remaining moisture. 
  6. Saute the mushrooms. Meanwhile, in a large skillet heat 1 tablespoon olive oil over medium heat. Add the sliced mushrooms. Saute until the mushrooms are soft, about 7 minutes. Add the minced garlic, ½ teaspoon salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add half the marinara sauce and stir to combine.
  7. Prepare the spinach. Heat another tablespoon of olive oil in a large pan over medium high heat. Add as much spinach as will fit in the pan and cook until it wilts. Continue adding handfuls of spinach to the pan until it’s all wilted. Season with salt and pepper to taste. Let the spinach cool slightly, then squeeze the excess water out of the spinach. Coarsely chop the spinach.
  8. Make the ricotta. In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and pepper and oregano. Mix well, until the mixture is evenly combined.
  9. Add the first layers. Spread 1/2 cup of pasta sauce onto the bottom of your 9×13-inch casserole dish. Then add your zucchini slices on top of the pasta sauce. Place them side-by-side. You can cut to fit to the edges for more even layers.
  10. Add the secondary layers.Top the zucchini with 1/2 of the mushroom marinara sauce, and evenly spread 1/2 the ricotta mix on top of that. Then, add 1/2 cup of grated mozzarella, 1/3 cup parmesan.
  11. Add the spinach. Spread all the spinach over the cheese.
  12. Repeat these layers. Zucchini, mushroom marina sauce, remaining ricotta, ½ cup mozzarella, 1/3 cup parmesan. Sprinkle with basil.
  13. The final layer. Top the lasagna with a final layer of zucchini slices, the remaining pasta sauce, final ½ cup mozzarella and remaining 1/3 cup Parmesan. A sprinkle of chopped basil.
  14. Bake for 30 -40 minutes until bubbling on the edges. If it’s not brown enough on top place under the broiler for a few minutes. If it’s getting too brown and not bubbling, cover with foil to prevent burning.
  15. Let the lasagna rest before serving. After baking, let the lasagna sit for 10–15 minutes to firm up. This makes slicing easier and keeps the layers intact. Garnish with whole basil leaves and serve.

Equipment

Notes

Layering List

  • sauce
  • zucchini
  • mushrooms, half
  • ricotta, half
  • mozzerella, 1/2 cup
  • parmesan, 1/3 cup
  • spinach, all
  • zucchini 
  • mushroom, remainder 
  • ricotta, remainder
  • mozzarella, 1/2 cup
  • parmesan, 1/3 cup
  • basil
  • zucchini
  • sauce
  • mozzarella, 1/2 cup
  • parmesan, 1/3 cup
  • basil

Find it online: https://eatwellenjoylife.com/vegetarian-zucchini-lasagna-gluten-free/