Updated Spiralized Lasagna

img_1873In spite of my determination to get back to spiralizing earlier in the week, life (including restaurant meals and dinner at a friend’s house, and an unexpected dental visit) kept getting in the way. And now, it’s Friday. Better late than never, I guess.

I’ve posted vegetable lasagna before with an emphasis on sweet potatoes, carrots and parsnips. Good, but a little sweet. This tweaked version eliminates the sweet potatoes and adds zucchini, spinach and mushrooms to the dish.


2 medium zucchini
2 large carrots
2 large parsnips, fat ends
1 large onion
optional: thinly sliced red or yellow bell pepper)
12 oz. package of mushrooms (white or baby bella)
package of baby spinach
small container of ricotta cheese
package of shredded mozzarella
1 egg
tomato sauce, homemade or jarred
olive oil, salt, pepper, basil, oregano, garlic powder


1. Peel the carrots, and parsnips. Wash the zucchini and remove ends. Cut halfway through the sides of each piece being spiralized. Use the slicing blade. Spiralize the zucchini first. Put the slices in a colander. Salt the slices lightly and let them drain while you spiralize the carrots and parsnips. Blot the zucchini to remove some of the liquid. Put all slices in a large bowl. img_1871
2. Peel and cut a large onion in half. Cut into thin half moon slices. Add to the bowl.
3. Add a couple of tablespoons of olive oil to the vegetables and toss to coat. Add about a teaspoon of kosher salt, about a half teaspoon of freshly ground pepper, a few shakes of garlic powder, dry basil and dry oregano. Toss everything well.
4. Spread the vegetables on a sheet pan and roast for about 20-25 minutes, moving them around mid-way through. Remove and let cool a bit.
5. Slice the mushrooms and sauté them in a little olive oil. Season lightly with salt and pepper. When the mushrooms are just about cooked, add the package of baby spinach. It will wilt down very quickly. Set aside.
6. Mix the ricotta cheese with the egg. Tiny bit of salt. Set aside.
7. Time to start layering. Spread a layer of tomato sauce on the bottom of the pan. Then a layer of vegetables. Then ricotta cheese, tomato sauce, shredded mozzarella. Next, a layer of sautéed mushrooms and spinach, followed by the cheeses, tomato sauce and another layer of vegetables. End with cheeses and tomato sauce. A sprinkle of Parmesan on top is a nice touch.
8. Bake at 350 degrees for about 45 minutes. Let rest for about 15 minutes before cutting into squares.


About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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