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5
from 1 vote
Zucchini Lasagna with Mushrooms and Microgreens,
adapted from the New York Times
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course:
Dinner
Cuisine:
Italian
Servings:
6
servings
Calories:
252
kcal
Author:
Dan from Platter Talk
Cost:
Under $10
Ingredients
2
lbs.
zucchini squash
1/4
cup
olive oil
1
teaspoon
each
kosher salt and ground black pepper
crushed red pepper flakes
1
tablespoon
butter
8
oz.
fresh mushrooms
2
oz
microgreens
1
small handful fresh basil leaves
coarsely torn apart
4
oz.
fresh mozzarella cheese
coarse chop
1/2
cup
Parmesan cheese
grated
3
cups
marinara sauces
Instructions
Preheat oven to 425 degrees F.
Trim ends off of squash, then cut in half crosswise. Then slice each half, lengthwise 1/4-13" thick.
Toss squash in olive oil, add salt and pepper
Line 2 baking sheets with parchment paper then place squash in single layer on each pan.
Sprinkle with crushed red pepper.
Place in oven for 15 minutes until lightly brown or fork tender.
Remove from oven and reduced heat to 375 degrees F.
Melt butter in large skillet over medium heat, sautee mushrooms 4-5 minutes until soft and tender. T
Spray 9 x 13" baking pan with non-stick coating.
Place 1/2 cup marinara on bottom of pan.
Place layer of zucchini slices in pan, top with 1/3 of microgreens, some of the basil, and then sprinkle with 1/3 of Parmesan.
Spread 1/2 cup of marinara over that layer.
Repeat process, using mushrooms instead of zucchini for next layer.
Add remaining layers using zucchini.
Top with mozzarella and remaining Parmesan cheese.
Bake for 45 minutes and allow to set 10 minutes before serving.
Garnish with additional sauce if desired.
Nutrition
Calories:
252
kcal
|
Carbohydrates:
14
g
|
Protein:
12
g
|
Fat:
18
g
|
Saturated Fat:
6
g
|
Cholesterol:
26
mg
|
Sodium:
925
mg
|
Potassium:
950
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
1141
IU
|
Vitamin C:
37
mg
|
Calcium:
237
mg
|
Iron:
2
mg