Zucchini And Mushroom Lasagna With Garlic Bread

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 70 min · vegetarian, high-protein

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Ingredients

• 4 oz lasagna noodles
• 1/4 lb whole-milk ricotta
• 1 1/4 cups shredded mozzarella
• 1/4 cup grated Parmesan
• 1 1/4 cups marinara sauce
• 1 medium zucchini
• 4 1/2 oz cremini mushrooms
• 1 large egg
• 3/4 tbsp olive oil
• 1 loaf Italian bread
• 1 3/4 tbsp butter
• 2 cloves garlic
• to taste oregano, salt, pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 375°F and boil the noodles two minutes shy of tender, then lay them flat on a towel so they do not stick.
2. Slice the zucchini into coins and the mushrooms thickly, then cook them in the olive oil over high heat until their water evaporates and the edges brown, 10 minutes; wet vegetables make a runny lasagna.
3. Stir the ricotta with the egg, half the Parmesan, oregano, salt and pepper until smooth.
4. Spread a thin layer of marinara in a 9x13 dish, then build noodles, ricotta, vegetables, sauce and mozzarella, repeating for three layers.
5. Finish with noodles, the last of the sauce, the remaining mozzarella and Parmesan.
6. Cover with foil and bake 30 minutes, then uncover and bake 15 minutes until the top is browned and the center bubbles slowly.
7. Mash the butter with the minced garlic, spread it on the split bread, and toast on a sheet pan for the last 8 minutes until the edges crackle.
8. Rest the lasagna 15 minutes before cutting so the slices hold their shape.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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