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Mushroom Zucchini Lasagna

Mushroom zucchini lasagna layers swap noodles for tender roasted zucchini planks and a meaty mushroom sauce, finished with creamy ricotta and golden mozzarella. This mushroom ricotta lasagna bakes until deeply browned and slices cleanly after a short rest.
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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
Ingredients Equipment Method Notes

Ingredients
  

Zucchini planks
  • 4 zucchini large, sliced into thin planks
  • 1 tsp salt for sweating
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
  • salt and pepper to taste season to taste
Ricotta layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan grated
  • 2 tbsp fresh thyme
  • salt and pepper to taste
  • 3 cup mozzarella shredded, divided

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast zucchini planks
  1. Salt the zucchini planks and let them sit for 20 minutes to draw out moisture, then pat dry with paper towels for better browning.
  2. Roast the dried zucchini at 425°F for 10 minutes on a sheet pan, until slightly tender and lightly dried at the edges.
Make the mushroom sauce
  1. Heat olive oil over high heat, then cook the diced mushrooms and onion for 8–10 minutes until all liquid evaporates and the mushrooms turn deeply golden.
  2. Add the minced garlic and cook for 30 seconds, stirring, until fragrant but not browned.
  3. Pour in the red wine and cook until evaporated, then add the crushed tomatoes, tomato paste, and Italian seasoning.
  4. Simmer the sauce for 10 minutes, then season with salt and pepper to taste so the flavor is concentrated.
Mix the ricotta
  1. Stir ricotta with the egg, parmesan, thyme, and salt and pepper until smooth and cohesive for easy layering.
Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 dish.
  2. Assemble by spreading a layer of mushroom sauce, adding zucchini planks, dolloping the ricotta layer, then adding more mushroom sauce and mozzarella; repeat and end with mozzarella.
  3. Cover with foil and bake at 375°F for 40 minutes, then uncover and bake 15 minutes until deeply golden.
  4. Rest the lasagna for 15 minutes before slicing so the layers set and hold together.

Notes

For the best “no noodles” structure, roast and pat the zucchini very dry so it won’t weep during baking. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months (reheat covered at 350°F until hot). For a lighter option, use part-skim ricotta and reduce mozzarella to 2.5 cups while keeping the sauce and zucchini layers the same.