Mushroom and Spinach Zucchini Lasagna Loaf
Mushroom and Spinach Zucchini Lasagna Loaf
Ingredients
For the Zucchini Layers
- 3 zucchini, medium, about 1 1/2 pounds
- 1/2 cup seasoned breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon olive oil
For the Mushroom and Spinach Filling
- 1 tablespoon olive oil
- 3 scallions, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 5 ounces baby spinach
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon salt, or to taste
For Assembly
- 1 1/2 cups shredded mozzarella cheese, or other melting cheese
- 1/4 cup Parmesan cheese, grated, for topping
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the lasagna out later.
⏱️ 5 min•🌡️ 375
- 2
Prepare the zucchini: Using a mandoline or a vegetable peeler, thinly slice the zucchini lengthwise into approximately 1/8-inch thick strips. In a shallow dish, combine the seasoned breadcrumbs and 1/4 cup grated Parmesan cheese. Dredge each zucchini slice in the breadcrumb mixture, ensuring it's lightly coated on both sides. Set aside.
⏱️ 10 min
- 3
Prepare the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced scallions and sauté for 2 minutes until softened. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they have released their liquid and are lightly browned. Season the mushrooms with 1/4 teaspoon black pepper and 1/4 teaspoon salt.
⏱️ 10 min
- 4
Add the baby spinach to the skillet with the mushrooms. Cook, stirring frequently, until the spinach has wilted completely, about 2-3 minutes. Remove the skillet from the heat and set the filling aside.
⏱️ 5 min
- 5
Assemble the lasagna: Arrange a single layer of the breaded zucchini slices at the bottom of the prepared loaf pan, slightly overlapping them if necessary to cover the base. You may need to trim some slices to fit.
⏱️ 5 min
- 6
Spread about one-third of the mushroom and spinach filling evenly over the zucchini layer. Sprinkle with about 1/2 cup of shredded mozzarella cheese.
⏱️ 2 min
- 7
Repeat the layering process: Add another layer of breaded zucchini, followed by one-third of the filling and 1/2 cup of mozzarella cheese.
⏱️ 2 min
- 8
Place the final layer of breaded zucchini slices, then top with the remaining mushroom and spinach filling and the last 1/2 cup of mozzarella cheese. Sprinkle the top with 1/4 cup of grated Parmesan cheese.
⏱️ 3 min
- 9
Bake the lasagna for 35-45 minutes, or until the cheese is melted and bubbly and the top is golden brown. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 45 min•🌡️ 375
- 10
Remove from the oven and let the lasagna loaf rest for 5-10 minutes before carefully lifting it out of the pan using the parchment paper overhang. Slice and serve warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom and Spinach Zucchini Lasagna Loaf
For the Zucchini Layers
- 3 zucchini, medium, about 1 1/2 pounds
- 1/2 cup seasoned breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon olive oil
For the Mushroom and Spinach Filling
- 1 tablespoon olive oil
- 3 scallions, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 5 ounces baby spinach
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon salt, or to taste
For Assembly
- 1 1/2 cups shredded mozzarella cheese, or other melting cheese
- 1/4 cup Parmesan cheese, grated, for topping
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the lasagna out later.
⏱️ 5 min•🌡️ 375 - 2
Prepare the zucchini: Using a mandoline or a vegetable peeler, thinly slice the zucchini lengthwise into approximately 1/8-inch thick strips. In a shallow dish, combine the seasoned breadcrumbs and 1/4 cup grated Parmesan cheese. Dredge each zucchini slice in the breadcrumb mixture, ensuring it's lightly coated on both sides. Set aside.
⏱️ 10 min - 3
Prepare the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced scallions and sauté for 2 minutes until softened. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they have released their liquid and are lightly browned. Season the mushrooms with 1/4 teaspoon black pepper and 1/4 teaspoon salt.
⏱️ 10 min - 4
Add the baby spinach to the skillet with the mushrooms. Cook, stirring frequently, until the spinach has wilted completely, about 2-3 minutes. Remove the skillet from the heat and set the filling aside.
⏱️ 5 min - 5
Assemble the lasagna: Arrange a single layer of the breaded zucchini slices at the bottom of the prepared loaf pan, slightly overlapping them if necessary to cover the base. You may need to trim some slices to fit.
⏱️ 5 min - 6
Spread about one-third of the mushroom and spinach filling evenly over the zucchini layer. Sprinkle with about 1/2 cup of shredded mozzarella cheese.
⏱️ 2 min - 7
Repeat the layering process: Add another layer of breaded zucchini, followed by one-third of the filling and 1/2 cup of mozzarella cheese.
⏱️ 2 min - 8
Place the final layer of breaded zucchini slices, then top with the remaining mushroom and spinach filling and the last 1/2 cup of mozzarella cheese. Sprinkle the top with 1/4 cup of grated Parmesan cheese.
⏱️ 3 min - 9
Bake the lasagna for 35-45 minutes, or until the cheese is melted and bubbly and the top is golden brown. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 45 min•🌡️ 375 - 10
Remove from the oven and let the lasagna loaf rest for 5-10 minutes before carefully lifting it out of the pan using the parchment paper overhang. Slice and serve warm.
⏱️ 10 min