Delicious Mushroom Zucchini Lasagna

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A satisfying whole wheat lasagna with sauteed fresh veggies and lots of melting cheese. It easily serves a crowd!


  • 1 1/4 lbs. zucchini, divided
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 lb. fresh mushrooms, sliced
  • 1 Tbsp. olive oil, or canola oil
  • 1 can (28 oz.) crushed tomatoes
  • 2 Tbsp. sugar
  • 1 tsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 3 eggs
  • 2 cups mozzarella cheese, shredded
  • 1 1/2 cups Ricotta cheese
  • 1 8oz.pkg. cream cheese
  • 1/2 cup Parmesan cheese, grated
  • 9 sheets Hodgson Mill Organic Whole Wheat Lasagna with Milled flax Seed, cooked, rinsed, and drained


Finely dice ½ cup zucchini; set aside. Slice the remaining zucchini. In a large saucepan, sauté the sliced zucchini, onion, mushrooms and garlic in oil until tender. Stir in the tomatoes, sugar, salt, pepper and Italian seasoning. Bring to boil. Reduce heat; simmer uncovered for 12 to 15 minutes.

In a mixing bowl, combine eggs, mozzarella, ricotta, cream cheese and grated Parmesan cheese. Spread 1 cup of the tomato sauce in a 13x9x2 inch baking dish coated with nonstick 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°F for 35 minutes. Uncover; sprinkle with diced zucchini and bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. 

Serves 12 Print this Recipe

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