How to cook Mushroom Zucchini Lasagna Recipe
Mushroom zucchini recipe Ingredients:
• 1-1/4 pounds zucchini, divided
• 1/2 pound fresh mushrooms, sliced
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon Crisco® Light Olive Oil
• 1 can (28 ounces) crushed tomatoes
• 6 tablespoons minced fresh parsley, divided
• 2 tablespoons sugar
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 3 eggs
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1-1/2 cups reduced-fat ricotta cheese
• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon onion powder
• 9 lasagna noodles, cooked, rinsed and drained
• 2 tablespoons shredded Parmesan cheese
Finely dice 1/2 cup zucchini; set aside. Slice the remaining zucchini.
In a large saucepan, saute the sliced zucchini, mushrooms, onion and
garlic in oil until tender. Stir in the tomatoes, 3 tablespoons parsley,
sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil.
Reduce heat; simmer, uncovered, for 12-15 minutes.
In a mixing bowl, combine the eggs, mozzarella, ricotta, cream cheese,
grated Parmesan, onion powder and remaining parsley, salt and pepper.
Spread 1 cup of the tomato sauce in a 13-in. x 9-in. baking dish coated
with cooking spray. Layer with three noodles, half of the cheese mixture
and a third of the remaining sauce. Repeat layers once. Top with remaining
noodles and sauce.
Cover and bake at 350° for 35 minutes. Uncover; sprinkle with diced
zucchini and shredded Parmesan. Bake 10-15 minutes longer or until
bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Your Mushroom zucchini recipe is ready now
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