Five-Spice Mushroom Bolognese ZENB Lasagna


PREP TIME 25 minutes

COOK TIME 65 minutes

TOTAL TIME 120 minutes

Nutrition Facts


Serving Size: 273g
Servings: 9

Calories: 290

Amount per Serving*% Daily Value
Total Fat11g14%
Saturated Fat6g30%
Trans Fat0g
Dietary Fiber6g21%
Total Sugar7g
Vitamin A 40%
Vitamin C 8%
Vitamin D 1mcg 6%
Calcium 359mg 30%
Iron 3mg 15%
Potassium 633mg 15%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


ZENB You Pick It Pack

No need to get a passport for a taste of exotic flavors! With this Five-Spice Mushroom Bolognese ZENB Lasagna recipe, you can take a perfect trip across the world without leaving your kitchen. This dish is a good source of protein.


  • 2 teaspoons olive oil
  • 1 1/2 pounds shiitake mushrooms, stemmed, finely chopped
  • 4 green onions, thinly sliced, divided
  • 2 medium carrots, finely chopped
  • 2 teaspoons grated fresh ginger (about ¼-inch piece)
  • 2 teaspoons Chinese five-spice powder
  • 3 cups crushed tomatoes
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1 3/4 cup part-skim ricotta cheese
  • 1 egg, beaten
  • 12 sheets ZENB Yellow Pea Lasagna, uncooked



Preheat oven to 375°F. Heat oil in large heavy bottom pot on medium-high heat. Cook mushrooms 10-15 minutes, stirring often, until golden-brown. Add green onions, carrots, ginger and five-spice. Cook 5-6 minutes, or until tender. Reduce heat to low; stir in tomatoes and simmer 20 minutes.


Combine 1-1/2 cups of mozzarella, ricotta and egg in medium bowl. Spread 1/2 cup mushroom mixture onto bottom of 13x9-inch baking dish sprayed with olive oil. Arrange 3 ZENB Lasagna sheets in dish, allowing small gap between each sheet and sides of dish. Top with 1/3 ricotta mixture, 1/3 mushroom mixture and 3 sheets. Repeat layers twice. Top with 3 remaining sheets, mushroom mixture and mozzarella. Cover tightly with foil sprayed with olive oil.


Bake 50-55 minutes, or until a knife goes through the center of the lasagna easily. Let stand 10 minutes before sprinkling with green onions and slicing to serve.

Tasty Tips

Chinese five-spice powder is a spice blend made with star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds.

To make your own Chinese five-spice powder, lightly toast 2 teaspoons Sichuan peppercorns, 5 star anise, 1/2 teaspoon ground clove, 1 tablespoon ground cinnamon and 1 tablespoon ground fennel seed in a dry pan 1-2 minutes on medium heat until fragrant. Cool slightly, then blend the mixture into a fine powder. Store in an airtight container for up to 1 year.

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