I love preparing this Healthy Lasagna Cheesy Mushroom recipe that transforms everyday ingredients into a culinary adventure. Each layer of tender zucchini, savory mushrooms, and creamy cheeses offers a delightful twist on classic comfort food. It’s an inventive take on Meatless Family Meals that sparks curiosity and leaves me craving.

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I recently came across this twist on a classic dish that really got me excited to try something new in the kitchen. I decided to whip up a Healthy Low Carb Lasagna using plenty of mushrooms, zucchini slices, and a mix of cheeses including ricotta, mozzarella and Parmesan.

The idea of layering thin zucchini strips with sautéed button mushrooms, garlic, and a splash of olive oil sounds super fun and creative. I even tossed in chopped onions and a sprinkle of dried basil and oregano to boost the flavors.

I used an egg to bind the ricotta together and poured over a generous amount of low carb marinara sauce that had no added sugar. It reminds me of a dinner lasagna, or even a mushroom lunch recipe that’s perfect when you want a fresh take instead of the usual brie lasagna style.

I couldn’t wait to serve it up and share this alternative lasagna recipe with my family!

Why I Like this Recipe

I love this recipe because it makes it easy for me to sneak more veggies into my meals, like mushrooms and zucchini – it’s a delicious way to stay healthy. I really enjoy how the cheeses blend together; the mozzarella, ricotta, and Parmesan create this rich, gooey flavor that makes each bite amazing. I also like that the layering technique gives me a fun challenge in the kitchen even if I mess up sometimes, it still turns out great in the end. And on top of it all, it’s low carb and feels like a smart choice when I want comfort food without the guilt.

Ingredients

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Mushrooms: Bring earthiness, protein and fiber while addin a tasty umami kick.
Zucchinis: Low carb veggies, help moisture and give a subtle sweet note to layers.
Ricotta Cheese: Creamy, packed with protein; really makes the dish rich and smooth.
Mozzarella Cheese: Melts perfectly, offers gooey texture and a mild, savory taste.
Parmesan Cheese: Enhances flavor with salty, nutty essence that deepens every bite.
Marinara Sauce: Tangy, low carb zest of tomatoes adds vivid acidity to balance flavors.
Garlic & Onion: Infuse aromatic warmth and depth, boosting the overall savory profile.

Ingredient Quantities

1 lb mushrooms, cleaned and sliced (use button or cremini)

2-3 medium zucchinis, thinly sliced lengthwise for layering

1 cup ricotta cheese

2 cups shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg, lightly beaten

2-3 cups low carb marinara sauce (make sure its no added sugar)

1 medium onion, finely chopped

3 garlic cloves, minced

2 tbsp olive oil

1/2 tsp dried basil

1/2 tsp dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

How to Make this

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1. Preheat your oven to 375°F and heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, cook until they turn soft and a bit translucent.

2. Toss in the sliced mushrooms along with dried basil, oregano, salt and pepper. Let them cook for about 5-7 minutes until they turn tender.

3. In a bowl, gently mix the ricotta cheese, lightly beaten egg and half of the grated Parmesan cheese.

4. Spread a thin layer (about 1 cup) of low carb marinara sauce at the bottom of your baking dish.

5. Lay thin slices of zucchini across the sauce to form your first layer.

6. Next, evenly distribute the cooked mushrooms and onions over the zucchini layer.

7. Drop spoonfuls of the ricotta mixture on top of the mushrooms then sprinkle some shredded mozzarella cheese over it.

8. Repeat the layering process: add more marinara sauce, then another layer of zucchini slices, follow with the remaining mushroom mix, dollops of the leftover ricotta mix and more mozzarella.

9. Finish with a final layer of marinara sauce and top with the remaining part-skim mozzarella cheese and grated Parmesan cheese.

10. Bake for 30-35 minutes until the top gets bubbly and slightly golden. Let it rest for a few minutes on removal from oven and garnish with fresh basil leaves if you like. Enjoy!

Equipment Needed

1. Oven – Preheat it to 375°F for baking the layered dish.
2. Large pan – A good-sized skillet or pan is needed to cook the onion, garlic, and mushrooms in olive oil.
3. Cutting board – Required for chopping medium onion, garlic, and slicing zucchini and mushrooms.
4. Knife – Vital for chopping and slicing the veggies.
5. Mixing bowl – To mix the ricotta cheese, lightly beaten egg and half of the grated Parmesan.
6. Baking dish – Use this for layering your sauce, zucchini, mushroom mix, and cheeses.
7. Spatula or wooden spoon – Necessary for stirring the ingredients and spreading the marinara sauce evenly.
8. Measuring cups and spoons – These are important for getting the right amounts of marinara sauce, olive oil, and seasonings.
9. Grater – Needed if you’re grating the Parmesan cheese yourself rather than using pre-grated cheese.

FAQ

Q: What makes this lasagna recipe low carb? A: The recipe swaps out traditional pasta with thinly sliced zucchinis and uses a marinara sauce with no added sugar. Its a healthier option if you're cutting back on carbs.

Q: Can i use different types of mushrooms? A: Yeah, button mushrooms or cremini both work great, but cremini might give you a bit more of a meaty flavor.

Q: Can this be prepped ahead of time? A: Absolutely, you can assemble it early and store it in the fridge, just add a few extra minutes in the oven when you reheat it.

Q: Is dairy substitution possible for these cheeses? A: Sure, if you need a dairy free version you can swap out the cheeses with alternatives, but note the texture and taste might change a bit.

Q: How long do you bake it? A: Usually around 35-45 minutes in a preheated oven until its bubbly and golden on top.

Healthy Low Carb Lasagna Recipe Substitutions and Variations

If you cant find mushrooms, try using thinly sliced eggplant for a similar meaty texture.
If zucchinis are out of season, you can substitute with eggplant slices instead to maintain the layering effect.
Instead of ricotta cheese, cottage cheese works pretty well and gives a similar creaminess.
If you want a different twist on marinara, you could use a sauce based on fresh tomatoes with no added sugars.

Pro Tips

1. Even if you’re following the recipe exactly, try to sear your onions and garlic a bit longer to get a deeper flavor before adding the mushrooms its worth the extra minute even if you feel like its taking too long.
2. Make sure you slice those zucchinis really thin because if they are too thick they can release too much water and make the whole dish kind of soggy and unappetizing.
3. If you want an extra cheesey top that has a nice golden brown crust, don’t be afraid to put it under broiler for just a couple minutes at the end but watch it closely so it doesn’t burn.
4. Taste your marinara before using it and if its too tart you can stir a pinch of salt and a little sugar substitute in there, trust me this simple trick balances the flavors really good.

Healthy Low Carb Lasagna Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I love preparing this Healthy Lasagna Cheesy Mushroom recipe that transforms everyday ingredients into a culinary adventure. Each layer of tender zucchini, savory mushrooms, and creamy cheeses offers a delightful twist on classic comfort food. It's an inventive take on Meatless Family Meals that sparks curiosity and leaves me craving.

Servings

servings

Calories

300

kcal

Equipment: 1. Oven – Preheat it to 375°F for baking the layered dish.
2. Large pan – A good-sized skillet or pan is needed to cook the onion, garlic, and mushrooms in olive oil.
3. Cutting board – Required for chopping medium onion, garlic, and slicing zucchini and mushrooms.
4. Knife – Vital for chopping and slicing the veggies.
5. Mixing bowl – To mix the ricotta cheese, lightly beaten egg and half of the grated Parmesan.
6. Baking dish – Use this for layering your sauce, zucchini, mushroom mix, and cheeses.
7. Spatula or wooden spoon – Necessary for stirring the ingredients and spreading the marinara sauce evenly.
8. Measuring cups and spoons – These are important for getting the right amounts of marinara sauce, olive oil, and seasonings.
9. Grater – Needed if you’re grating the Parmesan cheese yourself rather than using pre-grated cheese.

Ingredients

1 lb mushrooms, cleaned and sliced (use button or cremini)
2-3 medium zucchinis, thinly sliced lengthwise for layering
1 cup ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
2-3 cups low carb marinara sauce (make sure its no added sugar)
1 medium onion, finely chopped
3 garlic cloves, minced
2 tbsp olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Directions

Preheat your oven to 375°F and heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, cook until they turn soft and a bit translucent.
Toss in the sliced mushrooms along with dried basil, oregano, salt and pepper. Let them cook for about 5-7 minutes until they turn tender.
In a bowl, gently mix the ricotta cheese, lightly beaten egg and half of the grated Parmesan cheese.
Spread a thin layer (about 1 cup) of low carb marinara sauce at the bottom of your baking dish.
Lay thin slices of zucchini across the sauce to form your first layer.
Next, evenly distribute the cooked mushrooms and onions over the zucchini layer.
Drop spoonfuls of the ricotta mixture on top of the mushrooms then sprinkle some shredded mozzarella cheese over it.
Repeat the layering process: add more marinara sauce, then another layer of zucchini slices, follow with the remaining mushroom mix, dollops of the leftover ricotta mix and more mozzarella.
Finish with a final layer of marinara sauce and top with the remaining part-skim mozzarella cheese and grated Parmesan cheese.
Bake for 30-35 minutes until the top gets bubbly and slightly golden. Let it rest for a few minutes on removal from oven and garnish with fresh basil leaves if you like. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.