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Summer Squash and Portobello Mushroom Vegetarian Lasagna

The first time I made lasagna, I was barely tall enough to see over the kitchen counter. My grandmother, a formidable Italian woman with flour perpetually dusting her apron, guided me through each step. While this recipe isn’t exactly hers – hers was a meat lover’s dream! – the memory of that warm, cheesy, comforting dish always comes flooding back. The aroma of simmering tomatoes, the satisfying weight of the layers, and the communal joy of sharing it with loved ones – that’s the essence of lasagna, and this vegetarian version, bursting with summer’s bounty, captures it beautifully. The slight sweetness of the squash and the earthy depth of the portobellos create a symphony of flavors that will transport you straight to a sun-drenched Italian kitchen.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8-10
Yield: One 11″ x 13″ lasagna
Dietary Type: Vegetarian

Ingredients

4 medium summer squash, sliced lengthwise, 1/8-inch thick
4 large portobello mushroom caps, sliced 1/8-inch thick on a bias
Olive oil, as needed
Kosher salt & freshly ground black pepper
1 lb ricotta cheese
2 eggs
1/2 teaspoon nutmeg
1 onion, diced
2 garlic cloves, minced
2 large cans tomato sauce
Zest from 1 lemon
1 tablespoon dried basil
1 teaspoon dried oregano
1 (1 lb) package no-boil lasagna noodles
12 ounces mozzarella cheese, grated
3 ounces parmesan cheese, grated

Equipment Needed

Large skillet or griddle
Paper towels
Large bowl
11″ x 13″ baking pan (at least 2″ deep)
Aluminum foil
Cooking spray

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Prepare the vegetables. In a large skillet or griddle over high heat, begin frying the squash and portobello mushrooms in olive oil. It’s crucial to work in batches, ensuring each slice is in a single layer. Overcrowding the pan will steam the vegetables instead of browning them. Cook each side until they are deeply browned and cooked through. This browning process is key to developing rich flavor and removing excess moisture.
Once cooked and browned, remove the vegetables to paper towels to drain excess oil. Immediately season with kosher salt and freshly ground black pepper.
Prepare the ricotta filling. In a large bowl, season the ricotta with nutmeg, salt, and pepper to taste. Then, beat in the eggs until well combined. This mixture provides a creamy and flavorful layer in the lasagna.
Create the tomato sauce. Sauté the diced onion and minced garlic in 3 tablespoons of olive oil in a saucepan over medium heat until softened, about 5-7 minutes.
Add the tomato sauce and lemon zest to the softened onion and garlic. Stir well to combine. Bring the sauce to a simmer and cook for 5 minutes, allowing the flavors to meld.
Adjust the seasonings of the tomato sauce to your liking. Taste and add more salt, pepper, or herbs as needed.
Assemble the lasagna. Lightly spray an 11″ x 13″ baking pan with cooking spray. This prevents sticking and makes serving easier.
Begin layering the lasagna. Spread 1 1/2 cups of the tomato sauce evenly across the bottom of the pan.
Arrange a single layer of four no-boil lasagna noodles over the sauce, slightly overlapping them to cover the bottom of the pan completely. Ensure the noodles are thoroughly moistened by the sauce, as they will need this moisture to cook properly.
Spread 1/3 of the cooked squash and portobello mushroom mixture evenly over the noodles.
Dollop 1/2 of the ricotta cheese mixture over the vegetables.
Drizzle 1 cup of the tomato sauce over the ricotta.
Add another single layer of no-boil lasagna noodles, again overlapping slightly to cover the previous layer.
Top with 1/2 of the remaining squash and portobello mushroom mixture.
Sprinkle 1/2 of the grated mozzarella cheese over the vegetables.
Drizzle another 1 cup of tomato sauce over the mozzarella.
Repeat the layering process: another single layer of no-boil lasagna noodles.
Spread the remaining vegetables over the noodles.
Dollop the remaining ricotta cheese mixture over the vegetables.
Drizzle 1 cup of tomato sauce over the ricotta.
Add the final single layer of no-boil lasagna noodles.
Top with the remaining tomato sauce. The noodles need plenty of moisture to cook properly, so ensure they are well covered.
In a separate bowl, mix together the remaining mozzarella cheese and the parmesan cheese.
Sprinkle the mixed cheeses evenly over the top layer of sauce.
Cover the pan tightly with aluminum foil that has been sprayed with cooking spray to prevent the cheese from sticking.
Bake in the preheated oven for 30 minutes.
Remove the foil and bake for another 30 minutes, or until the noodles are tender and the sauce is bubbling around the edges. The internal temperature should reach 170°F (77°C).
Remove the lasagna from the oven and allow it to rest for at least 15 minutes before serving. This resting period allows the lasagna to firm up, making it easier to slice and serve.

Expert Tips & Tricks

Browning is Key: Don’t rush the browning process for the squash and mushrooms. This step is crucial for developing depth of flavor and preventing a watery lasagna.
Moisture Control: Summer squash can release a lot of moisture. Squeezing out excess liquid after cooking can help prevent a soggy lasagna.
Noodle Placement: Be sure to overlap the no-boil noodles sufficiently to prevent gaps in the layers.
Make-Ahead Magic: You can assemble the lasagna a day ahead of time and store it, covered, in the refrigerator. Add about 15-20 minutes to the baking time if baking directly from the fridge.
Cheese Combination: The combination of mozzarella and Parmesan provides both stretch and sharpness. Feel free to experiment with other cheeses like provolone or fontina.

Serving & Storage Suggestions

Serve the lasagna warm, cut into squares. A simple green salad with a light vinaigrette complements the richness of the dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and bake at 350°F (175°C) until heated through, or microwave individual portions.

Lasagna can also be frozen for up to 2-3 months. Wrap tightly in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	317 kcal	N/A
Calories from Fat	192 g	61%
Total Fat	21.4 g	32%
Saturated Fat	12.7 g	63%
Cholesterol	118.5 mg	39%
Sodium	498.9 mg	20%
Total Carbohydrate	8.7 g	2%
Dietary Fiber	1.6 g	6%
Sugars	3.8 g	15%
Protein	23.3 g	46%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free lasagna noodles.
Dairy-Free: Substitute the ricotta with a cashew-based ricotta alternative and use a vegan mozzarella. Nutritional yeast can add a cheesy flavor.
Vegetable Variations: Feel free to add other vegetables like eggplant, roasted peppers, or spinach.
Herb Infusion: Add fresh herbs like basil, oregano, or parsley to the ricotta filling or tomato sauce for an extra layer of flavor.
Spicy Kick: Add a pinch of red pepper flakes to the tomato sauce for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use regular lasagna noodles instead of no-boil noodles?
A: Yes, but you will need to cook them according to package directions before assembling the lasagna. This will add extra time to the preparation.

Q: Can I freeze the lasagna before baking?
A: Barilla (the noodle brand mentioned in the source) actually recommends freezing lasagnas made with their no-boil noodles after baking, not before.

Q: My lasagna is watery. What did I do wrong?
A: It’s likely that the vegetables weren’t properly browned and drained, or that the ricotta was too wet. Ensure you brown the vegetables thoroughly and drain any excess liquid.

Q: Can I use a different type of cheese?
A: Absolutely! Provolone, fontina, or even a smoked gouda can add a unique twist to the flavor profile.

Q: How do I prevent the cheese from sticking to the foil?
A: Spray the foil with cooking spray before covering the lasagna. This will create a barrier and prevent the cheese from sticking.

Final Thoughts

This Summer Squash and Portobello Mushroom Vegetarian Lasagna is more than just a recipe; it’s an invitation to gather around the table and share a moment of pure culinary joy. The vibrant flavors of the summer vegetables, combined with the creamy ricotta and bubbly cheese, create a symphony of textures and tastes that will leave everyone wanting more. Don’t be afraid to experiment with different vegetables or cheeses to make it your own. I encourage you to give this recipe a try, and I can’t wait to hear what you think. Pair it with a crisp glass of white wine and a crusty loaf of bread for the ultimate vegetarian feast!

Summer Squash and Portobello Mushroom Vegetarian Lasagna Recipe