Ree Drummond can take vintage lasagna and offers it a nutritious update with her vegetarian zucchini lasagna. The Pioneer Female star swaps out the pasta noodles with veggie and masses the dish with cheeses, sauce, mushrooms, and spinach.
Ree Drummond remakes classic recipes with a wholesome twist
Drummond demonstrated how to make her veggie lasagna recipe on an episode of The Pioneer Female committed to “healthy-ish” recipes. She remade the classic pasta dish by replacing pasta with zucchini “for a healthful twist on a a great deal-loved dish.”
“Through the years I have discovered the most achievement producing healthier-ish recipes,” she defined. “I don’t go complete hog and totally transform my way of cooking — I just do little tweaks to my existing favourite recipes and I actually really like that solution.”
The Foods Community host included, “Cooking balanced-ish is all about delightful foods but just making minor tweaks that will not have an impact on the taste. Enter zucchini lasagna. I’m likely to in essence substitute common pasta with sheets of zucchini and permit me inform you, you won’t overlook a factor.”
How to make Ree Drummond’s zucchini lasagna recipe
Drummond to start with sauteed mushrooms, additional minced garlic and, considering that she was making a spinach and mushroom filling, she bought to do the job incorporating spinach in batches.
“Substituting strips of zucchini is a really healthier hack,” she discussed of her veggie lasagna. “You can essentially substitute the lasagna noodles with zucchini, for any form of lasagna you like.”
She ongoing to add extra clean spinach as it wilted down in the pan. “When I was younger, zucchini lasagna intended a thing completely unique,” Drummond described. “It was essentially common lasagna using pasta noodles but with a zucchini mixture inside. So it was like a veggie lasagna. But around time, zucchini lasagna has come to indicate zucchini noodles.”
For the cheese mixture, Drummond blended cottage cheese, parmesan, eggs, parsley, basil, salt, and pepper. “I use cottage cheese as a substitute of ricotta in my normal lasagna,” she shared. “I’ve often cherished it. You can fully substitute ricotta for the cottage cheese or you can do 50 percent and 50 %.”
She ongoing, “I swear, each time I consume vegetable lasagna like this, I really don’t even know meat exists. I do not miss out on it at all. Of system, the cheese can help.”
Drummond included, “I am a large cheese admirer and which is why I type of like very low carb having for the reason that it nevertheless permits you to take in cheese. I have always mentioned, I simply cannot go on any food plan where by I have to deny myself cheese. Cheese is my lifestyle.”
‘The Pioneer Woman’ star assembled the lasagna
Drummond’s lasagna came alongside one another swiftly. She cut huge zucchini in slim strips, length-clever and suggested laying them on paper towels to take up the extra humidity to retain the lasagna from receiving watery.
To assemble the lasagna, The Pioneer Woman star placed some of the mushroom and spinach mixture in the bottom of a baking pan, topped it with marinara sauce, a layer of zucchini, the cheese combination, and mozzarella cheese. Then she recurring the levels, with a final layer of spinach and mushrooms, sauce, and a sprinkle of parmesan cheese.
Drummond baked the dish in a 350 degree Fahrenheit oven for 40 minutes, then enable it sit to set up right before slicing the lasagna.
The entire recipe is available on the Meals Network site.
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