By Angelika Hanna
A Ree Drummond inspired recipe from The Pioneer Woman TV show.
Prep Time: 25 min
Cook Time: 60 min
Total Time: 1 h 25 min
Yield: 8 servings
Cuisine: Italian-North American
Author: Angelika Hanna / Zest4Food
- Extra virgin cold pressed olive oil
- 1 package (20 oz) cremini mushrooms, sliced (I used the brown ones)
- 1-2 cloves garlic, minced (optional)
- 15 oz fresh spinach leaves, coarsely chopped
- 2 medium-sized or 1 large zucchini, sliced lengthwise into strips
- 2 tbsp fresh parsley, finely chopped
- 6 basil leaves, cut into a chiffronade *
- 3 cups low fat cottage cheese
- 1 cup freshly grated Parmesan
- 1 cup freshly grated Mozzarella
- 2 jars (of 24 oz each) Marinara sauce (I used the equal amount homemade Marinara) – see my recipe in a separate post
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Preheat the oven to 350 degrees F.
- In a large frying pan, heat some olive oil over medium-high heat.
- Saute the mushrooms for about 10 min or until lightly browned.
- Add the garlic and saute for about 1 min.
- Add the spinach, stirring frequently until it is wilted.
- Remove the frying pan from the heat and set aside.
- In a medium-sized bowl, combine the basil, parsley, cottage cheese, 1/2 cup of the Parmesan.
- Season with salt and pepper.
Assemble the Lasagne:
- Place 1/3 of the mushroom/spinach mixture over the bottom of a 13×9 inch baking dish.
- Spoon a layer of the Marinara sauce on top.
- Cover with half of the zucchini strips.
- Spread half of the cottage cheese/Parmesan mixture onto the zucchini.
- Sprinkle with half of the Mozzarella.
- Repeat the process.
- Sprinkle the remaining 1/2 cup of Parmesan on top.
- Bake for 40 – 45 min or until the cheese begins to bubble.
- Allow to sit for about 15 – 30 min to let all the flavors combine.
* Stack the leaves on top of one another. Roll them tightly and then cut across.