A vegetarian Mushroom Zucchini Lasagna to pamper yourself and your family. A great recipe to invite friends over. Prep a day ahead and just pop in the oven right before you expect your guests.
I love love love making lasagna for dinner parties. It is a bit time consuming, however, on the actual day of the invitation there is no more work necessary and most importantly, no mess in the kitchen. It’s the most stress-free way to prepare for a dinner invitation.
The most time-consuming part of this recipe is basically cooking all the lasagna sheets one by one. If cooked all together they tend to stick to one another. You can speed up the process by using fresh sheets of pasta. My local store didn’t have any this time so I had no choice but using dried pasta which requires quite a bit of time to cook.
If you use fresh pasta you don’t have to precook the sheets. Just cut it into the right shape, layer and store the whole lasagna covered with cling film in the fridge for it not to dry out until you are ready to put in the oven.
Mushroom Zucchini Lasagna is a great vegetarian alternative to regular blognese lasagna. It is much lighter and the mushrooms offer the meat-like consistency we all love about bolognese lasagna. The zucchinis give the most amazing crunch and freshness.
The day of the invitation, pull out the lasagna from the fridge about an hour before putting in the oven so it gets to room temperature and takes less time to bake.
15 minutes before your guests arrive preheat the oven and right before you expect them, place it in the oven. You will have enough time to welcome your guests and offer an aperitif. All, while the smell of the delicious Mushroom Zucchini Lasagna fills your kitchen and house. Your guests will start salivating right in front of you ;)