Créé avec l’IA
Mushroom and Zucchini Lasagna
85 min 598 kcal par portion Moyen
Ingrédients
4 Portions
- lasagna noodles12 pieces
- marinara sauce2 cups
- ricotta cheese1 cup
- shredded mozzarella cheese1 cup
- grated Parmesan cheese0,5 cup
- egg1 piece
- mushrooms2 cups
- zucchini2 cups
- garlic2 cloves
- olive oil1 tablespoon
- dried oregano1 teaspoon
- dried basil1 teaspoon
- saltto taste
- pepperto taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to the package instructions. Drain and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 4
Add the sliced mushrooms and zucchini to the skillet. Cook for about 5-7 minutes until the vegetables are tender. Season with salt, pepper, dried oregano, and dried basil. Remove from heat and set aside.
- 5
In a medium bowl, combine the ricotta cheese, egg, and half of the grated Parmesan cheese. Mix well.
- 6
Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- 7
Place 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the mushroom and zucchini mixture. Sprinkle with 1/3 of the shredded mozzarella cheese.
- 8
Repeat the layers two more times, ending with a layer of marinara sauce and the remaining shredded mozzarella cheese and grated Parmesan cheese on top.
