Mohamed Shili This hearty Pioneer Woman Zucchini Lasagna is prepared using zucchini, mushrooms, spinach, mozzarella cheese, and marinara sauce. This delicious Zucchini Lasagna recipe is a dinner option that takes about 75 minutes to prepare and can serve up to 8 people.
Pioneer Woman Zucchini Lasagna Ingredients
- 1 tablespoon olive oil
- 20 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 15 ounces spinach, rinsed and drained
- 3 large zucchinis (about 1 1/2 pounds)
- 1 pound mozzarella cheese
- 6 fresh basil leaves
- 2 tablespoons fresh flat-leaf parsley leaves
- 3 cups low-fat cottage cheese
- 1 cup freshly grated Parmesan cheese
- 2 eggs, beaten
- Salt, to taste
- Freshly ground black pepper, to taste
- Two 24-ounce jars of store-bought marinara sauce
How To Make Pioneer Woman Zucchini Lasagna
- Preheat and Prepare the Oven: Begin by preheating your oven to a steady 350 degrees F to ensure even cooking.
- Cook the Mushrooms and Garlic: In a large skillet over medium-high heat, add the olive oil followed by the sliced mushrooms, sautéing them until they achieve a golden brown color, which should take about 10 minutes.
- Add Garlic and Spinach: Stir in the minced garlic to the mushrooms, cook for an additional minute, then incorporate the fresh spinach, cooking just until it wilts and set the skillet aside.
- Prepare the Zucchini: Trim the ends from the zucchinis, then slice them lengthwise into thin strips about 1/16 inch thick, using paper towels to remove any excess moisture.
- Mix the Cheeses and Herbs: In a large bowl, mix together the cottage cheese, half of the Parmesan cheese, beaten eggs, basil, parsley, salt, and pepper to create a flavorful cheese mixture.
- Layer the Lasagna Base: Start the lasagna assembly in a 13×9 inch baking dish by spreading a third of the mushroom and spinach mixture evenly across the bottom.
- Add Sauces and Zucchini: Over the base layer, add a portion of marinara sauce, followed by a single layer of zucchini strips placed slightly overlapping each other.
- Continue Layering: Spread half of the prepared cheese and herb mixture over the zucchini, then top with half of the grated mozzarella cheese; repeat these layers one more time, finishing with a layer of the remaining mushroom and spinach mixture and another layer of marinara sauce.
- Final Toppings and Baking: Sprinkle the remaining half cup of Parmesan cheese over the top and bake in the preheated oven until the lasagna is bubbly and fully heated through, about 40 minutes, then let it rest for 35 minutes before serving.
Recipe Tips
- Use a Mandoline Slicer: To ensure uniform thickness, use a mandoline slicer to cut your zucchini into even strips, which helps them cook evenly.
- Drain the Cottage Cheese: For a firmer filling, drain the cottage cheese in a sieve for an hour before mixing it with other ingredients to remove excess moisture.
- Add Nutritional Yeast: For a nuttier flavor and a vitamin B boost, sprinkle nutritional yeast into the cheese mixture before layering.
- Pre-cook the Zucchini: To reduce wateriness in your lasagna, pre-cook the zucchini strips in a pan for a few minutes on each side to draw out moisture.
- Let Lasagna Set: Allow your lasagna to set for at least 35 minutes after baking; this makes it easier to cut and keeps layers intact when serving.
What To Serve With Zucchini Lasagna
Serve your hearty Zucchini Lasagna with a crisp arugula and pear salad, steamed artichokes, roasted bell peppers, garlic bread, and a quinoa cucumber salad for a delightful meal.
You can also pair it with a tangy beetroot carpaccio or a refreshing fennel citrus salad to elevate your dining experience.
How To Store Zucchini Lasagna
To Refrigerate: Store leftovers of Zucchini Lasagna in an airtight container. Layer the pieces between sheets of parchment paper to prevent sticking and refrigerate for up to 4 days.
To Freeze: Freezing Zucchini Lasagna is not recommended as the high moisture content from the zucchini and sauces can lead to a watery texture upon reheating.
How To Reheat Zucchini Lasagna
In The Oven: Place the leftover Zucchini Lasagna in a baking dish, cover with foil to prevent drying out, and heat at 350 degrees F for about 20 minutes or until thoroughly heated. You might want to add a sprinkle of water before reheating to keep it moist.
In The Microwave: Reheat slices of Zucchini Lasagna covered in a microwave-safe dish, using medium power for 3-4 minutes, checking intermittently to ensure even heating.
In The Air Fryer: For a crispier top layer, reheat the Zucchini Lasagna in the air fryer at 350 degrees F for about 10 minutes. Cover the top with foil if it browns too quickly.
Frequently Asked Questions
Can I use different types of cheese in this lasagna?
Yes, you can customize the lasagna with different cheeses to suit your taste. Consider using ricotta in place of cottage cheese for a smoother texture, or add smoked provolone for a deeper flavor profile. Ensure the total cheese volume remains consistent for best results.
Is it necessary to peel the zucchini before slicing?
Peeling the zucchini is not necessary for this recipe. The skin provides additional nutrients and texture. However, make sure to wash the zucchini thoroughly before slicing to remove any dirt or pesticides.
How can I prevent my lasagna from becoming too watery?
To prevent a watery lasagna, ensure you drain the spinach and cottage cheese properly before adding them to the dish. Also, pre-cooking the zucchini strips can help release some of their moisture before layering.
Pioneer Woman Zucchini Lasagna Nutrition Facts
- Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 120mg
- Sodium: 900mg
- Carbohydrates: 18g
- Fiber: 4g
- Sugar: 10g
- Protein: 32g
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Pioneer Woman Zucchini Lasagna
Description
This hearty Pioneer Woman Zucchini Lasagna is prepared using zucchini, mushrooms, spinach, mozzarella cheese, and marinara sauce. This delicious Zucchini Lasagna recipe is a dinner option that takes about 75 minutes to prepare and can serve up to 8 people.
Pioneer Woman Zucchini Lasagna Ingredients
How To Make Pioneer Woman Zucchini Lasagna
- Preheat and Prepare the Oven: Begin by preheating your oven to a steady 350 degrees F to ensure even cooking.
- Cook the Mushrooms and Garlic: In a large skillet over medium-high heat, add the olive oil followed by the sliced mushrooms, sautéing them until they achieve a golden brown color, which should take about 10 minutes.
- Add Garlic and Spinach: Stir in the minced garlic to the mushrooms, cook for an additional minute, then incorporate the fresh spinach, cooking just until it wilts and set the skillet aside.
- Prepare the Zucchini: Trim the ends from the zucchinis, then slice them lengthwise into thin strips about 1/16 inch thick, using paper towels to remove any excess moisture.
- Mix the Cheeses and Herbs: In a large bowl, mix together the cottage cheese, half of the Parmesan cheese, beaten eggs, basil, parsley, salt, and pepper to create a flavorful cheese mixture.
- Layer the Lasagna Base: Start the lasagna assembly in a 13×9 inch baking dish by spreading a third of the mushroom and spinach mixture evenly across the bottom.
- Add Sauces and Zucchini: Over the base layer, add a portion of marinara sauce, followed by a single layer of zucchini strips placed slightly overlapping each other.
- Continue Layering: Spread half of the prepared cheese and herb mixture over the zucchini, then top with half of the grated mozzarella cheese; repeat these layers one more time, finishing with a layer of the remaining mushroom and spinach mixture and another layer of marinara sauce.
- Final Toppings and Baking: Sprinkle the remaining half cup of Parmesan cheese over the top and bake in the preheated oven until the lasagna is bubbly and fully heated through, about 40 minutes, then let it rest for 35 minutes before serving.
