Portobello and Summer Squash Lasagna


2 tbsp of olive oil, divided

4 zucchini, sliced lengthwise very thin (about 1/8"), or summer squash

3 portobello mushroom caps, "gills" scraped out and sliced into 1/4" pieces

1 15-oz container ricotta cheese

2 eggs, lightly beaten

1/2 yellow onion, diced

2 tsp minced garlic

2 28-oz cans marinara sauce

about 12 no-boil lasagna noodles

12 oz grated Mozzarella cheese + 3 oz Parmesan cheese

1 sea salt, divided

1/4 tsp pepper


Preheat oven to 375 degrees.

Heat about a teaspoon of olive oil in a large non-stick skillet over high heat. Add single layer of sliced zucchini in the skillet and saute until well browned on both sides. Remove and place squash on paper towels while you saute the rest of the sliced zucchini. When all the zucchini has been browned, place the portobello mushrooms in the skillet and saute until tender. Place all vegetables in a large bowl and sprinkle generously with salt. Set aside.

Combine the ricotta cheese, 1/2 tsp salt, pepper and eggs in a medium bowl. Whisk together until well combined.

In the same skillet you cooked the veggies in, heat the remaining olive oil. Add the minced onion and garlic and saute for about four minutes. Add the pasta sauce and a little sea salt to taste. Stir well.

Place about a cup and a half of the pasta sauce at the bottom of a 9 x 13" dish. Then on top, lay three no-boil lasagna noodles flat. Follow this with a third of the veggie mixture, a half cup of the ricotta mixture, a cup of marinara sauce and a sprinkle of the mozzarella and Parmesan cheese blend. Lay another three noodles on top of that and repeat the process until all your noodles are gone. On top, drizzle remaining marinara sauce and the rest of the mozzarella and Parmesan cheese.

Cover pan loosely with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes until golden brown and bubbly. Let lasagna set for 15-20 minutes before serving.


1.5 hours