Summer Squash and Portobello Mushroom Vegetarian Lasagna

READY IN: 1hr 30mins
SERVES: 8-10




  • Preheat oven to 375 degrees.
  • In a large skillet or griddle over high heat, fry the squash and portobello mushrooms in olive oil. Fry each in a single layer, doing as many batches as needed. Cook both sides until well browned and the vegetables are cooked though. Remove to paper towels and season with salt.
  • Season the ricotta with nutmeg, salt and pepper to taste, then beat in the eggs.
  • Saute the onion & garlic in 3 tablespoons of olive oil, add the tomato sauce and lemon zest, simmer 5 minutes. Adjust seasonings, if needed (original recipe adds 1 teaspoons salt at this point, but I omit it).
  • Spray an 11" x 13" pan (at least 2" deep). Build the layers as follows, being sure to get the noodles quite wet, as they need plenty of moisture. You might have a bit of extra sauce, but I use it all up.
  • Put 1 1/2 Celsius sauce in the bottom of the pan, then a single layer of four noodles, overlapping them slightly, 1/3 of the cooked vegetables, 1/2 the ricotta, and 1 cup sauce.
  • Put another single layer of noodles in the pan, top with 1/2 the remaining vegetables, 1/2 the mozzarella, and another cup of sauce.
  • Put another single layer of noodles in the pan, the last of the vegetable, the remaining ricotta, and 1 cup sauce.
  • Make another single layer of noodles and top with one cup of the sauce (I use ALL the rest of the sauce).
  • Finish with the remainder of mozzarella and the Parmesan, mixed together. Cover the pan with aluminum foil which has been sprayed to prevent the cheese from sticking to it, and bake 30 minutes. Remove the foil, and bake another 30 minutes, or until the noodles are tender and the sauce is bubbling around the sides, or the internal temperature is 170°F sauce is bubbling around the sides.
  • Allow to rest at least 15 minutes before serving so it firms up.