Zucchini Squash and Mushroom Lasagna
With gardens producing a gluttony of zucchini and summer squash, here’s a delicious way to use it!
Living a low-carb lifestyle, I often wish for a bowl of angel hair pasta or a portion of lasagna with wide noodles. As a child I detested squash, but it has become a favorite food now. I often enjoy zucchini or summer squash in place of pasta, and with 5 plants in the garden I can make and freeze filling to use during the winter. Also, for veggie only eaters, try using portobello mushrooms instead of meat.
Zucchini Squash and Mushroom Lasagna
I actually think this is one of those casseroles that is so flavorful that you won’t even miss the pasta. My children really enjoyed it and asked how I came up with it. I think mild Italian sausage added to the sauce along with some ground beef take it over the top, giving the sauce extra delicious flavor. If you’re into lasagna noodles, just add cooked al dente noodles as you are layering. It will be a great tasting traditional lasagna.
I’ve made lasagna with grilled zucchini slices, but actually prefer my squash mashed, leaving a little texture. You’ll need a 24 ounce jar of pasta sauce, plus Parmesan, and mozzarella cheeses. Make the meat sauce, cook and mash veggies, and make the cheese filling in a large lasagna pan. Assembly requires only a few minutes before baking. It’s best to let it sit for about 10 minutes before cutting into it.
Squash & Mushroom Lasagna
Luscious and low carb, I promise you'll never miss the noodles!
Ingredients
Meat Sauce:
- 1 pound lean ground beef
- 1 pound mild Italian sausage
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 cloves of garlic minced
- 1 cup mushrooms, sliced
- 16 ounces pasta sauce (I use a 24 oz. jar Prego Traditional style sauce)
Squash Filling:
- 4 small zucchini squash, diced
- 1 yellow onion, diced
- ¼ cup Parmesan cheese
Cheese Filling:
- 2 eggs
- 2 cups cottage or ricotta cheese
- 2 teaspoons parsley
- 2 Tablespoons Parmesan cheese
Instructions
- Cook meat and seasonings with onion until it's no longer pink.
- Drain well and add pasta sauce and mushrooms.
- Cover and simmer on low heat while you prepare the other layers.
- Cook squash and onion in salted water until tender.
- Drain well and smash with a potato masher.
- Add Parmesan cheese.
- Beat eggs slightly and fold in cottage cheese, parsley and Parmesan cheese.
To Assemble:
- Spoon meat sauce into a 9x13" baking pan.
- Spread the squash filling over the sauce.
- Sprinkle with 1 cup of mozzarella cheese.
- Then top with the cheese filling.
- Cover with remaining cup of pasta sauce and sprinkle with ½ cup of mozzarella cheese.
- Bake at 350 degrees for 1 hour.
- Remove from oven and let it sit for 10 minutes before serving.
Hoping you enjoy some sauced, cheesy, garden goodness. It’s always good to have you here. Thanks for stopping by.
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! 
That looks delicious.
I’m looking for just recipes like that.
I do so much better with low carb…need to get back on that wagon.
Never seen squash lasagna made with a squash-mash layer instead of strips of squash. This is intriguing, and it’s going to be made here with some of the aging zucchini in my veggie drawer!
Thanks — Cass
Oh, I am going to try this! Sounds so good!!! Never would had thought of using squash in this way.
Sounds like a hearty meal even without the noodles:@)
YUM YUM YUM! I would love a piece of this for dinner!! Hubby not so much, he’d be asking me where the meat is. Hope you’re well.
OK, this one is so different from anything I make that I sat forward in my seat to read it. I’ve never put veggies in my lasagna before, but I love squash so I want to try this one. I keep sauce in the freezer most of the time so I’m always ready to go.
Renee, this looks like the best way I’ve seen to use all that excess zucchini, wow, quite delicious and unique!
I wish you would make me a pan of that — it looks super delicious. I heard a funny story on the radio the other day about using up zucchini. A woman said that in the old days they used to leave their excess zucchini on porches, ring the bell, and leave. That’s a new version of doorbell ditching! Have a great day. Joni
That sounds and looks wonderful. You may not believe it but I am one of the few in the world who never gets excess zucchini. Now, it isn’t because we are all such huge lovers of zucchini, it is because I just don’t have a zucchini thumb or a zucchini finger. It doesn’t matter where I have lived I usually get one or two and that is it, so I am always willing to take people’s extras!