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Mushroom Zucchini Lasagna

Mushroom zucchini lasagna is a no-noodle Italian-American bake with deeply golden mushroom sauce and creamy ricotta layered between tender zucchini planks. Roast-sweated zucchini and a long mushroom reduction help create a meaty, savory texture under golden mozzarella.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 large zucchini Slice into thin planks
  • 1 tsp salt for sweating
Mushroom Sauce
  • 2 lb mixed mushrooms cremini, shiitake, portobello; finely diced
  • 1 large onion diced
  • 5 garlic cloves minced
  • 1 can (14.5 oz) crushed tomatoes
  • 0.25 cup dry red wine
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • salt and pepper to taste
Ricotta Layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan grated
  • 2 tbsp fresh thyme
  • salt and pepper
  • 3 cup mozzarella shredded (divided)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 9x13 baking dish

Method
 

Roast and prep zucchini
  1. Salt the zucchini planks and let them sit for 20 minutes to draw out moisture.
  2. Pat the zucchini dry and roast at 425°F for 10 minutes until slightly softened, then set aside.
Make the mushroom sauce
  1. Heat the olive oil in a cast iron skillet over high heat and cook the mushrooms and onion for 8–10 minutes until all liquid evaporates and they turn deeply golden.
  2. Add the garlic and cook for 30 seconds, stirring until fragrant.
  3. Pour in the red wine and cook until evaporated.
  4. Stir in the crushed tomatoes, tomato paste, and Italian seasoning, then simmer for 10 minutes and season with salt and pepper.
Mix the ricotta layer
  1. In a bowl, mix ricotta with the egg, parmesan, thyme, salt, and pepper until smooth and thick, with no dry streaks.
Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Assemble the lasagna by spreading mushroom sauce, then layering zucchini planks, ricotta, more mushroom sauce, and mozzarella; repeat and finish with mozzarella.
  3. Cover with foil and bake for 40 minutes.
  4. Uncover and bake for 15 minutes until deeply golden on top, with visible browned mozzarella edges.
  5. Rest for 15 minutes before slicing so the layers set and hold.

Notes

For the cleanest slices, pat the zucchini thoroughly after sweating so it won’t water down the mushroom sauce. Store covered in the refrigerator up to 4 days; reheat in a 325°F oven until warmed through. Freeze baked portions up to 2 months, thaw overnight in the fridge, then reheat until hot. For a lighter option, use part-skim ricotta and part-skim mozzarella to reduce calories while keeping the creamy layer texture.