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Mushroom veggie lasagna

Mushroom Veggie Lasagna

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 16 oz cremini mushrooms sliced
  • 16 oz button mushrooms sliced
  • 2 medium zucchini diced
  • 3 tablespoons olive oil divided
  • 1 teaspoon salt divided
  • 1 teaspoon black pepper divided
  • 32 oz ricotta cheese
  • 8 oz cream cheese softened
  • 2 large eggs
  • 1/2 cup fresh basil chopped
  • 4 cups shredded mozzarella cheese divided
  • 1 cup grated Parmesan cheese divided
  • 48 oz marinara sauce
  • 12 lasagna noodles no-boil
  • 2 cloves garlic minced

Method
 

  1. Preheat oven to 425°F. Toss mushrooms and zucchini with 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper; spread on baking sheets. Roast 25 minutes, until caramelized. Reduce oven to 375°F.
  2. Mix ricotta, cream cheese, eggs, basil, 2 cups mozzarella, 1/2 cup Parmesan, and remaining salt and pepper in a large bowl until smooth.
  3. Heat remaining oil in a skillet; sauté garlic 1 minute. Add marinara; simmer 5 minutes.
  4. Spread 1 cup sauce in a 9x13 inch baking dish. Layer 4 noodles, half the ricotta mixture, half the vegetables, 1 1/2 cups sauce, and 1 cup mozzarella. Repeat once.
  5. Top with remaining 4 noodles, sauce, mozzarella, and Parmesan.
  6. Cover with foil; bake 45 minutes. Uncover; bake 15 minutes more, until bubbly and golden.
  7. Rest 15 minutes before slicing and serving.