Mushroom Zucchini Lasagna |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A homemade zucchini tomato sauce gives this entree its fresh-tasting flair. Billie Moss of El Sobrante, California shared the recipe for her creamy meatless lasagna. Ingredients:
1-1/4 pounds zucchini, divided |
1/2 pound fresh mushrooms, sliced |
1 large onion, finely chopped |
3 garlic cloves, minced |
1 tablespoon olive oil |
1 can (28 ounces) crushed tomatoes |
6 tablespoons minced fresh parsley, divided |
2 tablespoons sugar |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
3 eggs |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1-1/2 cups reduced-fat ricotta cheese |
1 package (8 ounces) reduced-fat cream cheese |
1/2 cup grated parmesan cheese |
1/4 teaspoon onion powder |
9 lasagna noodles, cooked, rinsed and drained |
2 tablespoons shredded parmesan cheese |
Directions:
1. Finely dice 1/2 cup zucchini; set aside. Slice the remaining zucchini. In a large saucepan, saute the sliced zucchini, mushrooms, onion and garlic in oil until tender. Stir in the tomatoes, 3 tablespoons parsley, sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes.
2. In a bowl, combine the eggs, mozzarella, ricotta, cream cheese, grated Parmesan, onion powder and remaining parsley, salt and pepper. Spread 1 cup of the tomato sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cheese mixture and a third of the remaining sauce. Repeat layers once. Top with remaining noodles and sauce.
3. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with diced zucchini and shredded Parmesan. Bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
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