Zucchini Loaf Pan Lasagna

This easy zucchini lasagna is perfect for a quick and delicious meal in peak zucchini season! Layers of zucchini ‘noodles’ envelop a spinach-mushroom filling and lots of mozzarella cheese.

Zucchini Loaf Pan Lasagna

This easy zucchini lasagna is perfect for a quick and delicious meal in peak zucchini season! Layers of zucchini ‘noodles’ envelop a spinach-mushroom filling and lots of mozzarella cheese.

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Zucchini Loaf Pan Lasagna

Prep Time

15 min

Total Time

60 min

Serves

4 Servings

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Ingredients

2x large zucchini, sliced into quarter inch thick slices (you’ll need about 12-15 slices total)

1 tbsp Olive oil

8 oz mushrooms, sliced

2x garlic cloves, minced

150-200g spinach

1/2 cup + 3 tbsp Massimo’s tomato sauce

1 tsp salt

½ tsp pepper to season

2 cups shredded mozzarella cheese

Topping:

¼ cup breadcrumbs

1/4 cup shredded parmesan cheese

1/2 cup shredded mozzarella cheese

Instructions

Preheat the oven to 350F.
Line a baking sheet (or two if needed) with parchment paper and add the zucchini slices in a single layer. Sprinkle the slices with salt and bake for 10-12 minutes. Remove from the oven and set aside. Leave the oven on 350F. Once the zucchini is cooled, pat dry to remove any further moisture.
While the zucchini is baking, prepare the mushrooms. In a skillet add 1 tbsp olive oil and turn to medium heat. Add the sliced mushrooms and cook for 8-10 minutes until starting to brown. Once browned, stir in the minced garlic a big pinch of salt and pepper and turn to medium-low heat. Stir in the spinach and toss with the mushrooms until wilted. Remove from the heat and stir in the tomato sauce.
Preheat the oven to 350 F. Line a loaf pan with parchment paper.
Spread 3 tbsp tomato sauce on the bottom of the loaf pan.
Start with layering 4-5 slices of the baked zucchini, overlapping, onto the bottom of the pan. Sprinkle over ½ cup of shredded mozzarella cheese followed by half of the spinach-mushroom mixture and another ½ cup of shredded cheese. Add another layer of 4-5 zucchini slices followed by ½ cup shredded mozzarella, the rest of the spinach-mushroom mixture and ½ cup shredded mozzarella. Finally make a final layer of 4-5 zucchini slices and top with ½ cup shredded mozzarella and then breadcrumb and parm layer.
Bake uncovered for 35-45 minutes until golden brown on top and bubbling.
Let rest 10-15 minutes in the pan before slicing and serving.

TIPS

Make sure you don’t skip the step of roasting the zucchini first! Zucchini has a high water content and requires the roasting to make sure the lasagna isn’t soggy when it bakes.