Vegetarian Lasagna with Zucchini & Mushrooms
Give a review!A hearty meatless lasagna, full of wholesome veggies!
Ingredients
Utensils
Oven, Baking dish, Knife, Stovetop, Frying pan
recipe
Step 1
Clean & thinly slice the mushrooms.
Step 2
Wash & cut the zucchini into half moons.
Step 3
Thinly slice the mozzarella.
Step 4
Heat a drizzle of olive oil in a frying pan over medium heat. Add the zucchini & mushrooms. Season with salt, pepper & any additional seasonings you love (we recommend garlic powder & onion powder!). Cook for 4-5 mins, stirring often, until the veggies are starting to soften.
Step 5
Preheat the oven to 350°F. In a baking dish, add a first layer of tomato sauce, followed by a layer of lasagna sheets, then sautéed veggies & mozzarella slices. Repeat for another 2 layers with the remaining ingredients. Finish with a layer of mozzarella slices & tomato sauce. Make sure the noodles are covered with tomato sauce so they cook through
Step 6
Sprinkle with the Italian seasoning (optional) & season with fresh pepper. Bake for 30-35 mins at 350°F.
Step 7
Once the cheese has melted & the top is golden brown, remove the baking dish from the oven. Cool slightly, then serve & enjoy!
To round out the meal, we recommend serving this lasagna with a simple green salad dressed to your liking! :-)
- Phoebe, Food Editor
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 534 cal. |
| Fat | 25 g |
| Carbohydrates | 59 g |
| Protein | 24 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Vegetarian Lasagna with Zucchini & Mushrooms" contains 534 Energy, 25 g of Fat, 59 g of Carbohydrates, 24 g of Protein, 5 g of Fiber.
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