3 Zucchinis (about 1 1/2 pounds), large. Sprinkle half the mozzarella on top of the cottage cheese mixture. Remove the foil toward the end and bake for another 5 to 10 minutes, or until hot and bubbly. Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. You may be able to find more information about this and similar content at piano.io, Ree's Perfect Potato Soup Is Absolutely Heavenly, This Chicken Pot Pie Is Comfort Food at Its Finest, You Can Never Put Too Much Icing on Cinnamon Rolls, Making Applesauce Is Easier Than You Think, Goat Cheese Balls Are the Perfect Appetizer, This Corn Casserole Is Impossibly Easy to Make, Enjoy These Hearty Fall Recipes All Season Long. See? Zucchini Lasagna (Healthy-ish!) 6 Basil, fresh leaves. I made vegetable lasagna in high school once. Food Network - How to Make Ree's Zucchini Lasagna | Facebook This is a really rich, cheesy delight, and as you can see, you can sub whatever veggies you’d like. Add onions and garlic and cook for a minute. Next, violently plop 1/3 of the ricotta mixture onto the noodles. Vegetables. Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Use hands to squeeze/crush them. Heat olive oil in a large skillet over medium heat. Remove from the heat and set aside. Condiments. A little spice is nice. Serve it up, and have a loaf of crusty French bread nearby. This is more than four tablespoons, but a lot less than four cups. Cut the squash in half, then cut each half into fourths lengthwise. Drain and lay flat on a sheet of aluminum foil. Finally, spoon a little less than a third of the vegetables over the mozzarella. Throw in the onions and garlic. Stir in the garlic. 2 tbsp Flat-leaf parsley, fresh leaves. Whip Up This Best-Ever Lasagna for Dinner Tonight, Lasagna Rollups Are an Easy Upgrade on a Classic, You'll Love These Eggplant Lasagna Rollups, Three-Cheese Mushroom and Kale Skillet Lasagna. But next time, I think I’ll do the Béchamel on one layer/tomato on another layer approach. Have fun with it. It happened a long time ago, when I was welding pipe in our back yard.). Heat a large skillet over medium-high heat. Stir and cook for a minute or so…. Allow to stand for 35 minutes before cutting into squares. Vegetables ZUCCHINI LASAGNA. So really, it was Parsley Lasagna, and it was a long time before I could eat parsley after that. And add it into the sauce. Loading… This Zucchini Lasagna recipe is so delicious! Also–important–taste the sauce, checking the seasonings and adding more salt if necessary. One 20-ounce package cremini mushrooms, sliced, 2 tablespoons fresh flat-leaf parsley leaves, Two 24-ounce jars store-bought marinara sauce, Sign up for the Recipe of the Day Newsletter Privacy Policy, Ree's Quesadillas with Shrimp, Pineapple and Peppers, Pressure Cooker Pulled Pork with Roasted Brussels Sprouts and Cheese Grits. You can switch up the vegetables however you’d like: use zucchini, different kinds of mushrooms, carrots…whatever makes you happy in life. Pour some olive oil into a (very large) skillet or Dutch oven over medium heat. Top the ricotta mixture with mozzarella slices. Kind of like when I mow the yard. Stir to combine and let simmer for 20 minutes or so. With very clean hands, grab the tomatoes and crush them one by one. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. It was meant to be, it was in the cards, it was predestined…it was fate. Get Zucchini Lasagna Recipe from Food Network. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. And Parmesan. Okay. To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Lots and lots of mushrooms. Stir it and let the sauce cook a little while longer. I hardly finish one meal when I’m thinking about the next one. I have the best ideas on the lawn mower. Next, throw in the mushrooms and stir to combine. All rights reserved. Then repeat it a third and final time. You may be able to find more information about this and similar content on their web site. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. I can’t remember the exact measurements, but instead of something like four tablespoons of parsley, I did something like four cups of parsley. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Cook noodles according to package directions. As you can see, this is a mega baking dish that leaves a very sad, depressing gap on one end. The responses were split down the middle, which gave me confidence that no matter what direction I headed, I couldn’t go wrong. I simply woke up, got out of bed, and followed the light. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well. Produce. Okay. Remove from the oven and allow the pan to sit for ten minutes before serving. Then crack open a large can of whole tomatoes…. In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper. © 2020 Discovery or its subsidiaries and affiliates. In the end, I was in the mood for tang and stuck with just tomato. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using. It’s the right thing to do. 2 cloves Garlic. Finely chop the parsley. 1.2k. Then stir them into the sauce and let it all start to cook. You want some of the liquid to cook off so the lasagna won’t be overly soupy. Add squash and mushrooms and cook for a few minutes. Make it your own. While the sauce is simmering, grab some ricotta. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. 1 20-ounce package Cremini mushrooms. It was also a long time before anyone could eat my cooking after that.