This Garden-Fresh Zucchini Lasagna with Mushroom and Vegetable Medley is a delightful and healthy twist on the classic lasagna. By using zucchini slices instead of traditional pasta, this dish is not only lower in carbs but also bursting with fresh flavors. The combination of mushrooms, bell pepper, and tomato creates a savory filling that’s complemented perfectly by melted cheese and fresh herbs. Ideal for a wholesome dinner, this lasagna is sure to impress your family and guests.
Ingredients
- 2 zucchinis, sliced lengthwise
- 50 g butter, melted
- Salt and pepper, to taste
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 300 g mushrooms, finely chopped
- 1 bell pepper, finely chopped
- 1 tomato, finely chopped
- 100 g grated cheese (optional for topping)
- Fresh herbs (basil or parsley), chopped (for garnish)
Instructions
- Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips. Brush each slice with melted butter and season with salt and pepper. Arrange the slices on a baking sheet and bake for 10 minutes, or until they are tender and slightly golden. Take it out of the oven and place it aside to cool.
- Cook the Vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the finely minced onion and sauté until it turns clear and soft. Incorporate the mushrooms and cook until they release their juices and soften. Stir in the bell pepper and tomato, cooking until all vegetables are soft and well combined. Add salt and pepper to suit your taste preferences.
- Assemble the Lasagna: Lightly grease a baking dish with a bit of vegetable oil. Begin by layering some of the zucchini slices at the bottom of the dish. Spread a portion of the vegetable and mushroom mixture over the zucchini. Repeat the layering process, alternating between zucchini slices and the vegetable mixture, until all ingredients are used. If desired, sprinkle the top with grated cheese.
- Bake: Place the assembled lasagna in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.
- Garnish and Serve: Remove the lasagna from the oven and let it cool for a few minutes. Add a finishing touch of freshly chopped herbs right before serving.
Conclusion
This Garden-Fresh Zucchini Lasagna with Mushroom and Vegetable Medley is a nutritious and flavorful alternative to traditional lasagna. By incorporating fresh vegetables and herbs, this dish offers a light yet satisfying meal that’s perfect for any occasion. Enjoy the harmony of flavors and textures in this delicious lasagna, and delight in serving a dish that’s both healthy and delectable.