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Mushroom Zucchini Lasagna

Mushroom zucchini lasagna swaps noodles for tender zucchini planks, layering deeply golden mushroom sauce with creamy ricotta and a mozzarella-topped bake. Expect savory, meaty mushrooms and a sliceable structure with a golden, bubbling top after resting.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Zucchini layer
  • 4 zucchini Sliced into thin planks.
  • 1 tsp salt For sweating the zucchini.
Mushroom sauce
  • 2 lb mixed mushrooms Cremini, shiitake, portobello; finely diced.
  • 1 onion Large; 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
  • 0.25 salt and pepper To taste.
Ricotta layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan Grated.
  • 2 tbsp fresh thyme
  • 0.25 salt and pepper For ricotta.
  • 3 cup mozzarella Shredded, divided.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 oven

Method
 

Roast the zucchini
  1. Salt the zucchini planks and let them sit for 20 minutes to draw out moisture, then pat dry with paper towels.
  2. Roast the zucchini at 425°F for 10 minutes until slightly softened and dry-looking.
Cook 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 the mushrooms are deeply golden.
  2. Add the garlic and cook for 30 seconds until fragrant.
  3. Pour in the red wine and cook until evaporated, then add the crushed tomatoes, tomato paste, and Italian seasoning and simmer for 10 minutes, seasoning to taste.
Mix the ricotta layer
  1. In a bowl, mix the ricotta with the egg, parmesan, thyme, salt, and pepper until smooth and evenly combined.
Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 dish.
  2. Assemble in layers: spread mushroom sauce, add a layer of zucchini planks, add ricotta, spread more mushroom sauce, and top with mozzarella; repeat and finish with mozzarella.
  3. Cover with foil and bake at 375°F for 40 minutes.
  4. Uncover and bake at 375°F for 15 minutes until deeply golden and bubbling.
  5. Rest for 15 minutes before slicing to let the layers set.

Notes

Pro tip: pat the zucchini very dry after sweating—this prevents watery layers and helps the top turn deeply golden. Refrigerate leftovers in a covered container for 3–4 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended for best texture. For a dietary swap, use dairy-free ricotta and mozzarella alternatives to make it vegetarian-lighter while keeping the same layering method.