Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mushroom and Spinach Zucchini Lasagna Loaf

Mushroom and Spinach Zucchini Lasagna Loaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 slices 1x
  • Category: Main Course
  • Method: Baked
  • Cuisine: Italian Inspired
  • Diet: Vegetarian

Description

A hearty Mushroom and Spinach Zucchini Lasagna Loaf layered with tender zucchini, sautéed mushrooms, creamy ricotta, and melted mozzarella, finished with a crispy parmesan breadcrumb topping. This comforting vegetarian bake is perfect for family dinners or meal prep.

Ingredients

Units Scale
  • 3 medium zucchini, thinly sliced lengthwise
  • 2 cups mushrooms, finely chopped
  • 2 cups fresh spinach, roughly chopped
  • 1 1/2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese, divided
  • 2 large eggs
  • 3 garlic cloves, minced
  • 1/2 cup breadcrumbs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 375 degrees Fahrenheit and lightly grease a loaf pan.
  2. Lightly salt the zucchini slices and let them sit for 15 minutes, then pat dry with paper towels.
  3. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
  4. Add chopped mushrooms and cook until softened and moisture has evaporated.
  5. Stir in spinach and cook until wilted, then remove from heat and let cool slightly.
  6. In a mixing bowl, combine ricotta cheese, eggs, half of the parmesan cheese, salt, and black pepper until smooth.
  7. Layer zucchini slices in the loaf pan, followed by a portion of the mushroom and spinach mixture, then spread ricotta mixture and sprinkle mozzarella on top. Repeat layers, finishing with zucchini on top.
  8. Mix breadcrumbs with the remaining parmesan and sprinkle evenly over the top layer.
  9. Bake for 40 to 45 minutes, until golden brown and set in the center.
  10. Allow to rest for 15 minutes before slicing and serving.

Notes

  • Pat zucchini dry thoroughly to avoid excess moisture in the loaf.
  • Let the loaf rest before slicing for clean, firm pieces.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 5g
  • Sodium: 540mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 95mg

Find it online: https://cooktune.com/mushroom-and-spinach-zucchini-lasagna-loaf/