Mushrooom, Zucchini & Spinach Vegetable Lasagna

4.8 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 172.3
  • Total Fat: 4.5 g
  • Cholesterol: 22.2 mg
  • Sodium: 640.5 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 12.4 g

View full nutritional breakdown of Mushrooom, Zucchini & Spinach Vegetable Lasagna calories by ingredient


Lasagna featuring portabello mushrooms, spinach, and zucchini noodles. Lasagna featuring portabello mushrooms, spinach, and zucchini noodles.
Number of Servings: 12


    For Sauce:
    2 cans (6 oz each) Tomato Paste
    28 oz can Crushed Tomatoes
    1 tsp garlic powder
    1 tsp salt
    2 tsp sugar
    1 tsp oregano
    1 c water
    1 onion chopped
    1/2 tsp crushed red pepper (optional)

    For Filling:
    3 portobello mushrooms, sliced
    1 tbsp. smart balance spread
    1 package frozen spinach, thawed and thoroughly drained
    1 zucchini, cut into long thin strips (used as noodles)
    2.5 c 2% mozerella cheese
    No cook lasgna noodles


Combine sauce ingredients and allow to simmer for at least 30 minutes.
Meanwhile, saute mushrooms with smart balance spread for about 5 minutes- until mushrooms have given off their liquid. Let cool.
Place zucchini slices on a foil lined pan, sprinkle a little salt on them, and broil for about 3-4 minutes, until they have given off their liquid. Let cool.
These steps are KEY because if you don't get the liquid out, your lasagna will be VERY soggy.

To assemble:
1. Put a scoop of sauce on the bottom of your 9x13 pan. This helps keep noodles from sticking.
2. Start out with a layer of lasagna noodles.
3. Put approximatley 1/3 of sauce and cheese; 1/2 the mushrooms and spinach down.
4. Put your layer of zucchini down as noodles.
5. Repeat step 3. (You should only have sauce and cheese left after this step).
6. Put a layer of noodles down.
7. Cover with remaining sauce and cheese.
8. Cook at 350 degrees for about 40 minutes.
9. Let sit for atleast 5 minutes before serving.
10. Makes 12 servings.

Note: If I'd had more zucchini, I would have had another layer of zucchini noodles at the top, and not uesd the pasta noodles. The bottom layer helps give it some stability, and since they're no cook, they also help absorb some of the water from the veggies. I don't suggest skipping the pasta noodles altogether.

Number of Servings: 12

Recipe submitted by SparkPeople user AUDETER.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    This was fantastic! I was worried that it would be soggy, so I patted down the mushrooms with paper towels after sauteeing them and squeezed the spinach within an inch of its life, and the dish was fine. The crushed red peppers give the sauce a real kick. I also added basil to the sauce. - 11/13/08

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    Super! I used a 24-oz jar of sauce and fresh spinach in place of the frozen. All good! - 8/1/12

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    Made this today. Waiting for my hubby to get home and give me the thumbs up or thumbs down. It smells good anyway. - 6/30/11

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    This is so good, I may never make lasagna the same again! - 7/25/10

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