Zucchini and Mushroom Lasagna

Recipe steps

Prepare the ricotta

Drain the ricotta in a fine-mesh strainer while you prepare the other ingredients. This is the secret to avoiding watery lasagna.

Sauté the onions

In a skillet over medium heat, sauté the finely sliced onion in 2 tablespoons of olive oil for about 10 minutes, until translucent. Transfer to a large bowl.

Cook the mushrooms

In a large skillet over medium-high heat, sauté the sliced portobello mushrooms in 2 tablespoons of butter and 2 tablespoons of olive oil for 5 minutes. Add them to the onions.

Prepare the filling

Beat the two eggs and mix them with the drained ricotta. Add this mixture to the onions and mushrooms, then fold in the well-drained spinach. Mix everything together.

Prepare the zucchini

Thinly slice the 3 zucchini lengthwise to create lasagna “noodles.” A mandoline is your best friend here.

Assemble the lasagna

Preheat the oven to 350°F (180°C). Oil a lasagna dish (about 9x13 inches). Spread a quarter of the crushed tomatoes and sauce on the bottom. Arrange a layer of zucchini, slightly overlapping. Spread a third of the ricotta-mushroom-spinach mixture, then sprinkle with a quarter of the mozzarella. Repeat twice.

Finish and bake

Top with the remaining tomato sauce, add the rest of the mozzarella, and finish with grated Parmesan. Cover with lightly oiled aluminum foil and bake for 1 hour. Remove the foil and continue baking for 15 minutes to brown the top.

Let it rest

Remove from the oven and let rest for 15 to 20 minutes before serving. This is crucial for the lasagna to hold together when sliced.

Tips and variations

• No creamy tomato soup? Use tomato coulis mixed with a little cream for a similar result.
• You can swap the portobello mushrooms for button mushrooms or shiitakes depending on your preference.