Description
Pioneer Woman’s Zucchini Lasagna redefines classic Italian comfort with garden-fresh vegetables replacing traditional pasta sheets. Layers of rich marinara, seasoned ground beef, and melted cheeses create a low-carb masterpiece perfect for weeknight dinners that will satisfy both health-conscious and hearty appetites.
Ingredients
Scale
Main Vegetables:
- 20 ounces (567 grams) cremini mushrooms, sliced
- 15 ounces (425 grams) spinach, rinsed and drained
- 3 large zucchinis (about 1 ½ pounds or 680 grams)
Cheese and Protein:
- 1 pound (454 grams) mozzarella cheese
- 3 cups (680 grams) low-fat cottage cheese
- 1 cup (100 grams) freshly grated Parmesan cheese
- 2 eggs, beaten
Herbs, Seasonings, and Sauce:
- 1 tablespoon (15 milliliters) olive oil
- 2 cloves garlic, minced
- 6 fresh basil leaves
- 2 tablespoons (30 milliliters) fresh flat-leaf parsley leaves
- Salt, to taste
- Freshly ground black pepper, to taste
- Two 24-ounce (680 grams) jars of store-bought marinara sauce
Instructions
- Prepare the oven environment by heating it to a consistent 350 degrees Fahrenheit (175 degrees Celsius), creating an ideal cooking atmosphere for the lasagna.
- Transform mushrooms into a golden masterpiece by sautéing sliced fungi in olive oil over medium-high heat, allowing them to caramelize and develop rich, intense flavors for approximately 10 minutes.
- Enhance the mushroom foundation by introducing minced garlic, stirring briefly to release its aromatic essence, then gently fold in fresh spinach leaves until they gracefully wilt and surrender their vibrant green color.
- Transform zucchinis into delicate lasagna ribbons by carefully trimming their edges and slicing them lengthwise into gossamer-thin strips, approximately 1/16 inch (1.5 millimeters) thick, then meticulously blot away excess moisture using clean paper towels.
- Craft a luxurious cheese amalgamation by combining cottage cheese, half the Parmesan cheese, beaten eggs, fragrant basil, verdant parsley, precise salt, and cracked black pepper in a spacious mixing vessel.
- Establish the lasagna’s foundation by distributing one-third of the mushroom and spinach medley across the base of a 13×9 inch (33×23 centimeters) baking dish, creating an even, flavorful canvas.
- Construct subsequent layers by generously drizzling marinara sauce over the initial base, then artfully arranging zucchini strips in a slightly overlapping pattern to ensure complete coverage.
- Continue the layering odyssey by spreading half of the herbed cheese mixture, followed by an even distribution of grated mozzarella cheese; repeat this intricate process, concluding with the remaining mushroom-spinach ensemble and a final flourish of marinara sauce.
- Crown the lasagna with the remaining Parmesan cheese, then commit it to the preheated oven, allowing it to transform for approximately 40 minutes until bubbling and thoroughly heated; afterward, grant the dish a restful 35-minute interlude before serving to allow flavors to harmonize.
Notes
- Zucchini becomes your pasta hero, transforming traditional lasagna into a light, veggie-loaded masterpiece.
- Moisture-zapping technique involves patting zucchini strips dry to prevent unwanted wateriness in your final dish.
- Cottage cheese emerges as a creamy, protein-rich alternative to heavy ricotta, keeping the lasagna surprisingly lean.
- Mandoline slicing ensures uniform zucchini layers, guaranteeing perfect texture and even cooking throughout.
- Fresh herbs like basil and parsley burst with vibrant flavor, elevating this vegetable-packed lasagna from good to extraordinary.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 265 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 70 mg