Zucchini & Spinach & Mushroom Lasagne

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


  1. Preheat the oven to 350 degrees F.
  2. In a large frying pan, heat some olive oil over medium-high heat.
  3. Saute the mushrooms for about 10 min or until lightly browned.
  4. Add the garlic and saute for about 1 min.
  5. Add the spinach, stirring frequently until it is wilted.
  6. Remove the frying pan from the heat and set aside.
  7. In a medium-sized bowl, combine the basil, parsley, cottage cheese, 1/2 cup of the Parmesan.
  8. Season with salt and pepper.

Assemble the Lasagne:

  1. Place 1/3 of the mushroom/spinach mixture over the bottom of a 13×9 inch baking dish.
  2. Spoon a layer of the Marinara sauce on top.
  3. Cover with half of the zucchini strips.
  4. Spread half of the cottage cheese/Parmesan mixture onto the zucchini.
  5. Sprinkle with half of the Mozzarella.
  6. Repeat the process.
  7. Sprinkle the remaining 1/2 cup of Parmesan on top.
  8. Bake for 40 – 45 min or until the cheese begins to bubble.
  9. 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.



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