Mushroom Zucchini Lasagna Recipe: How to Make It

Ingredients

• 1-1/4 pounds zucchini, divided
• 1/2 pound fresh mushrooms, sliced
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 can (28 ounces) crushed tomatoes
• 6 tablespoons minced fresh parsley, divided
• 2 tablespoons sugar
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 3 large eggs
• 2 cups shredded part-skim mozzarella cheese
• 1-1/2 cups reduced-fat ricotta cheese
• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon onion powder
• 9 lasagna noodles, cooked, rinsed and drained
• 2 tablespoons shredded Parmesan cheese