Mushroom Zucchini Lasagna
There’s something irresistibly cozy about a bubbling pan of layered pasta that proves comfort cooking can also be light and bright. Today I’m sharing a verdant twist on that classic: Mushroom Zucchini Lasagna. It layers thin ribbons of zucchini with an earthy mushroom filling, melty mozzarella, bright marinara, and a finishing sprinkle of parmesan and basil. It’s the kind of dish that looks restaurant-ready but comes together without fuss—perfect for meatless weeknights, sharing with friends, or prepping ahead for a crowd.
This recipe calls for pantry-friendly mushrooms, fresh zucchini sliced paper-thin, a simple marinara, and two kinds of cheese for richness and tang. I keep the flavors straightforward—garlic, onion, thyme, oregano, and a pinch of red pepper flakes to lift the savory filling—so the mushrooms and zucchini really sing. Below you’ll find the full ingredient list and a clear, step-by-step method that walks you through making the filling, assembling the lasagna, and baking it to golden perfection.
Why you’ll love this recipe
- Vegetable-forward but deeply satisfying thanks to a hearty mushroom mix and mozzarella.
- Flexible: use a quick 20-minute marinara or your favorite store-bought sauce (3 cups).
- Easy to scale up for one-pan dinners or double for meal prep.
- Bright, aromatic herbs and a hint of heat from red pepper flakes balance the creaminess.
Ingredients
- one batch of Easy 20 Minute Marinara or 3 cups of your favorite marinara
- 4 medium zucchini thinly sliced lengthwise. I used a mandolin. Dice up any leftover pieces to put in lasagna filling.
- 1 pound whole milk mozzarella cheese shredded
- 1/4 cup parmesan cheese
- 1 pound crimini mushrooms diced
- 3.5 ounces shiitake mushrooms diced
- 1 ounce dried porcini mushrooms
- 1 onion diced
- 1 tablespoon olive oil
- 4 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- red pepper flakes
- salt
- pepper
- 1 tablespoon fresh basil chopped for garnish (optional)
Make-ahead notes
You can prepare the mushroom filling a day in advance and store it in the refrigerator. Slice the zucchini and keep it wrapped to prevent it from losing moisture. Assemble the lasagna and cover with foil, then refrigerate until you’re ready to bake. This makes dinner night practically effortless.
Step-by-step directions
The following directions have been rewritten into clear, step-by-step instructions to guide you through the process while keeping the original ingredient amounts and order intact.
- Prepare the dried porcini: Place the 1 ounce dried porcini mushrooms in a small bowl and cover with hot water. Let them soak for 15–20 minutes until tender. Once rehydrated, reserve the soaking liquid by straining it through a fine-mesh strainer or coffee filter, discarding any grit. Chop the rehydrated porcini finely and set aside.
- Prep fresh mushrooms and vegetables: Dice 1 pound crimini mushrooms and 3.5 ounces shiitake mushrooms. Dice the 1 onion. Mince the 4 garlic cloves. Thinly slice 4 medium zucchini lengthwise using a mandolin or sharp knife; dice any leftover end pieces to include in the filling if desired.
- Cook the onion and garlic: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and tender, about 4–6 minutes. Add the minced garlic and cook for 30–60 seconds more until fragrant, being careful not to burn it.
- Sauté the mushrooms: Add the diced crimini and shiitake mushrooms to the skillet with the onion and garlic. Increase the heat slightly if needed so the mushrooms release moisture and start to brown. Cook, stirring occasionally, until most of the mushroom liquid has evaporated and the mushrooms are golden, about 6–8 minutes.
- Add the rehydrated porcini: Stir the chopped rehydrated porcini and about 2 tablespoons of the reserved porcini soaking liquid into the skillet. Continue to cook for another 1–2 minutes so the flavors meld. If the pan looks dry, add a splash of olive oil or reserved soaking liquid as needed.
- Season the filling: Sprinkle in 1 teaspoon dried oregano, 1 teaspoon dried thyme, a pinch or two of red pepper flakes (or to taste), and season with salt and pepper. Stir well and taste for seasoning, adjusting salt, pepper, or red pepper flakes as desired.
- Combine with any diced zucchini pieces: If you diced the small leftover zucchini pieces, fold them into the mushroom mixture now so they gently soften and absorb the flavors. Remove the skillet from heat and set the mushroom filling aside.
- Preheat the oven and prepare marinara: Preheat your oven to 375°F (190°C). If you’re using the one batch of Easy 20 Minute Marinara, have it warmed and ready; if you used a store-bought sauce, measure out 3 cups.
- Assemble the lasagna: In a 9×13-inch baking dish (or similarly sized pan), spread a thin layer (about 1/2 cup) of marinara on the bottom to prevent sticking. Arrange a single layer of zucchini slices over the sauce, slightly overlapping as needed. Spoon one-third of the mushroom filling over the zucchini, then sprinkle with about one-third of the shredded 1 pound whole milk mozzarella. Add another 1/3 cup or so of marinara to keep layers saucy. Repeat: another layer of zucchini, another third of the mushroom mixture, another third of the mozzarella, and another 1/3 cup of marinara. Finish with a final layer of zucchini, the remaining mushroom filling, the last of the marinara, and the remaining mozzarella spread evenly on top.
- Add parmesan and cover: Sprinkle the 1/4 cup parmesan cheese evenly over the top of the assembled lasagna. Cover the baking dish tightly with foil to trap steam and help the zucchini soften as it bakes.
- Bake covered, then uncover to brown: Place the covered lasagna in the preheated oven and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10–15 minutes, or until the top is bubbly and the mozzarella begins to turn golden in spots. If you prefer a more browned top, switch the oven to broil for 1–2 minutes while watching carefully to avoid burning.
- Rest before serving: Remove the lasagna from the oven and let it rest, uncovered, for 10 minutes. This helps the layers set so the lasagna slices hold together when cut.
- Garnish and serve: Sprinkle 1 tablespoon chopped fresh basil over the lasagna for a bright finish, if using. Cut into squares and serve warm with extra marinara on the side if desired.
Tips for success
- If your zucchini ribbons are particularly watery, pat them dry with paper towels before assembling to prevent a soupy lasagna.
- Use a mandolin for quick, uniform zucchini slices; thin, consistent slices ensure even cooking.
- Reserve a bit of the porcini soaking liquid to intensify mushroom flavor in the filling—just strain it first to remove grit.
- To make this nut-free or to accommodate dietary needs, the cheeses listed can be swapped for your preferred alternatives while keeping the same amounts.
- Leftovers keep well in the fridge for 3–4 days and reheat nicely in a 350°F oven until warmed through.
Serving suggestions
Pair this Mushroom Zucchini Lasagna with a crisp green salad tossed in lemon vinaigrette to cut through the richness. Garlic bread or a simple roasted vegetable medley also complement the earthy mushrooms and melty cheese. For a lighter touch, a squeeze of lemon over each serving brightens the dish.
About the ingredients
This recipe is intentionally simple so each ingredient contributes distinct flavor: the crimini and shiitake mushrooms provide a meaty texture and umami depth; dried porcini concentrate that richness even further; onion and garlic build the aromatic base; oregano and thyme add warmth; and the mozzarella and parmesan deliver creamy, melty satisfaction. Zucchini replaces traditional pasta sheets for a lighter, gluten-free-friendly structure while still giving you the layered lasagna experience you crave.
Final thoughts
Mushroom Zucchini Lasagna is proof that comforting, crowd-pleasing food doesn’t need to be complicated. With a few smart steps—rehydrating porcini for concentrated flavor, browning mushrooms well, and layering thoughtfully—you’ll end up with a satisfying, sliceable lasagna that shines with each forkful. This version is perfect when you want a hearty vegetarian centerpiece that’s elegant enough for guests but easy enough for a busy weeknight.
Give it a try, and don’t be surprised if it becomes a regular request at your table. Enjoy!
Mushroom Zucchini Lasagna
Ingredients
Equipment
Method
- Place dried porcini mushrooms in a heatproof bowl and cover with hot or boiling water; soak for 20–30 minutes, then reserve the soaking liquid and drain the mushrooms.
- Make the Easy 20 Minute Marinara or measure 3 cups of your favorite marinara and set aside.
- Preheat the oven to 350°F (175°C).
- Using a mandolin or sharp knife, slice zucchinis lengthwise into about 1/8-inch thick slices; sprinkle slices with kosher salt and let sit for 10 minutes to draw out moisture.
- Blot zucchini slices with paper towels to remove excess moisture and salt. Arrange in a single layer on a lined baking sheet and bake for 10 minutes. Remove and set aside.
- Heat olive oil in a sauté pan over medium heat with a pinch of red pepper flakes and the garlic until fragrant, about 30–60 seconds.
- Add the diced onion (and any reserved diced zucchini pieces) and season with salt; sauté about 5 minutes until starting to soften.
- Add the crimini and shiitake mushrooms, dried oregano, dried thyme, and salt and pepper; sauté until the mushrooms release their liquid and begin to brown, about 10–15 minutes.
- Stir in the rehydrated porcini mushrooms and about 1/4 cup of the reserved porcini soaking liquid; continue to cook until the liquid evaporates and the mushroom mixture is nicely browned.
- To assemble the lasagna in a 9x13 baking dish: spread about 1/4 cup marinara on the bottom. Layer half the zucchini slices over the sauce, spread half the mushroom mixture over the zucchini, spoon half the remaining marinara over the mushrooms, then sprinkle half the Parmesan and half the shredded mozzarella.
- Repeat the layers once more (zucchini, mushroom mixture, marinara, Parmesan, mozzarella) to finish the lasagna.
- Bake uncovered until the cheese is browned and bubbly, about 40 minutes; if the top browns too quickly, tent with foil, or broil 1–2 minutes at the end to achieve more browning if needed.
- Remove from oven and let rest for a few minutes before cutting. Garnish with chopped basil and extra Parmesan if desired.
Notes
- Soak porcini in hot water for 20–30 minutes and reserve the liquid for extra flavor.
- Salt zucchini and blot to remove moisture so the lasagna isn’t watery.
- Bake zucchini slices briefly before assembling to reduce excess liquid.
- If top browns too fast, tent with foil while baking.
- Finish under the broiler 1–2 minutes for extra browning if desired.
