Summer Squash and Portobello Mushroom Vegetarian Lasagna

The first time I tasted a lasagna like this was at a late summer potluck, hosted by a friend who swore she hated to cook. Yet, nestled amidst the usual potato salads and store-bought dips, was this vibrant, layered creation – a vegetarian lasagna bursting with the flavors of the season. The tender squash, meaty mushrooms, and bright lemon zest created a symphony of textures and tastes that completely transformed my perception of lasagna. It was so memorable that I immediately sought out the recipe, eager to recreate that same comforting and flavorful experience.

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
• ½ 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
• Mixing bowl
• 11″ x 13″ baking pan (at least 2″ deep)
• Aluminum foil
• Cooking spray
• Grater

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large skillet or griddle over high heat, fry the summer squash and portobello mushrooms in olive oil. It’s important to work in batches to avoid overcrowding the pan, which can lead to steaming instead of browning. Aim for a single layer of vegetables in the skillet for each batch.
3. Cook both sides of the squash and mushrooms until they are well browned and cooked through. Caramelization is key here; don’t rush this step. Browning the squash removes excess moisture and concentrates its flavor.
4. Remove the cooked vegetables to paper towels and season immediately with salt and pepper.
5. In a mixing bowl, season the ricotta cheese with nutmeg, salt, and pepper to taste.
6. Beat in the eggs until well combined. This will help bind the ricotta mixture together.
7. In a separate saucepan, sauté the onion and garlic in 3 tablespoons of olive oil until softened and fragrant. This usually takes about 5 minutes over medium heat.
8. Add the tomato sauce and lemon zest to the saucepan.
9. Simmer for 5 minutes, allowing the flavors to meld.
10. Stir in the dried basil and dried oregano.
11. Adjust seasonings to taste.
12. Spray an 11″ x 13″ baking pan (at least 2″ deep) with cooking spray. This prevents sticking and makes serving easier.
13. Build the lasagna layers as follows, being sure to thoroughly wet the no-boil lasagna noodles with sauce. They need plenty of moisture to cook properly.
    • Spread 1 ½ cups of the tomato sauce in the bottom of the pan.
    • Arrange a single layer of four noodles, overlapping them slightly to cover the entire surface of the sauce.
    • Top with 1/3 of the cooked vegetables.
    • Dollop half of the ricotta mixture evenly over the vegetables.
    • Drizzle 1 cup of the tomato sauce over the ricotta.
14. Add another single layer of noodles.
15. Top with half of the remaining vegetables, half of the mozzarella cheese, and another cup of tomato sauce.
16. Add another single layer of noodles.
17. Top with the last of the vegetables, the remaining ricotta mixture, and 1 cup of tomato sauce.
18. Add another single layer of noodles and top with one cup of the tomato sauce (use all the rest of the sauce).
19. Finish with the remainder of the mozzarella cheese and the parmesan cheese, mixed together.
20. Cover the pan tightly with aluminum foil, which has been sprayed with cooking spray to prevent the cheese from sticking.
21. Bake for 30 minutes.
22. Remove the foil and bake for another 30 minutes, or until the noodles are tender, the sauce is bubbling around the sides, and the internal temperature reaches 170°F.
23. Allow the lasagna to rest for at least 15 minutes before serving. This allows it to firm up and makes it easier to cut.

Expert Tips & Tricks

• Don’t skimp on the browning of the squash and mushrooms. The caramelization adds a tremendous amount of flavor.
• If you’re short on time, you can roast the vegetables in the oven at 400°F for about 20-25 minutes, tossing them halfway through, instead of frying them on the stovetop. Be sure to spread them in a single layer on a baking sheet.
• To cut down on the number of steps, you can prepare the vegetables, ricotta mixture, and sauce ahead of time and store them separately in the refrigerator until ready to assemble the lasagna.
• If the lasagna starts to brown too quickly in the oven, you can loosely tent it with aluminum foil.
• To ensure even cooking, rotate the lasagna halfway through the baking time.
• Don’t be afraid to experiment with other vegetables. Eggplant, roasted peppers, or even partially cooked winter squash would be delicious additions.
• Adding a pinch of red pepper flakes to the tomato sauce adds a nice touch of heat.

Serving & Storage Suggestions

Serve the Summer Squash and Portobello Mushroom Vegetarian Lasagna warm, cut into squares. Garnish with fresh basil or parsley for a pop of color. A simple green salad with a light vinaigrette makes a wonderful accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F until heated through, or microwave individual portions.

For longer storage, the lasagna can be frozen. Barilla, the makers of the no-boil noodles, recommends freezing lasagnas made with their no-boil noodles after baking, not before. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	317 kcal	N/A
Calories from Fat	192 kcal	N/A
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 cheese with a vegan ricotta alternative made from tofu or cashews, and use vegan mozzarella and parmesan cheeses.
• Spice it up: Add a pinch of red pepper flakes to the tomato sauce for a touch of heat.
• Herbs: Experiment with different herbs in the sauce, such as thyme, rosemary, or marjoram.
• Cheese: Try using a blend of different cheeses, such as fontina, provolone, or asiago.

FAQs (Frequently Asked Questions)

Q: Can I use regular lasagna noodles instead of no-boil noodles?

A: Yes, you can, but you will need to pre-cook the noodles according to package directions before assembling the lasagna.

Q: Can I make this lasagna ahead of time?

A: Absolutely! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time.

Q: My lasagna is watery. What did I do wrong?

A: The most common cause of watery lasagna is not browning the vegetables enough, which releases excess moisture. Also, be sure to drain the ricotta cheese if it seems particularly wet.

Q: Can I freeze this lasagna?

A: Yes, you can freeze this lasagna after baking. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What can I substitute for ricotta cheese?

A: If you don’t have ricotta cheese, you can use cottage cheese or a combination of cream cheese and sour cream. For a vegan option, try a cashew-based ricotta.

Final Thoughts

I urge you to try this Summer Squash and Portobello Mushroom Vegetarian Lasagna. It’s a delightful dish that’s perfect for a weeknight dinner or a weekend gathering. It celebrates the flavors of summer while providing a comforting and satisfying meal. Feel free to adapt it to your liking, using whatever vegetables you have on hand. Once you’ve created your own version, please share your feedback, and consider pairing it with a crisp white wine for a truly memorable experience. Happy cooking!