Ingredients: |
Ingredients: 1 T olive oil
One 20 ounce package cremini mushrooms, sliced
2 cloves garlic, minced
15 ounces spinach, rinsed and drained
3 large zucchinis (about 11/2 pounds)
1 pound mozzarella
6 fresh basil leaves
2 T 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 store bought marinara sauce
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Directions: |
Directions:1 Preheat oven to 350º F
2 Heat a large skillet over medium-high heat. Add olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in garlic. Add the spinach
and cook, stirring, until it wilts. Remove from heat and set aside.
3 Meanwhile, trim the ends of the zucchini. Careful slice the succhini lenghtwise into thin strips, about 1/16 inch thick.(or use a mandolin) It the zucchini looks watery, lay the slices on paper towels to absorb excess moisture.
4 Grate the mozzarella chase and set aside (or use already grated mozzarella, Duh!)
5 Cut the basil into a chiffonade by stacking the leaves on top of on another, rolling them tightly and then cutting across. ( too much information?) Finely chop the parsley. In a medium bowlcombine the herbs, cottage cheese, 1/2 cup of the Parmesan. the eggs, salt and pepper and si=tir well.
6 To assemble the lasagna, place a third of the mushrooms and spinach over the bottom of a 13X 9 baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the same process above, layering the mushrooms and spinach, mirinara, the remaining zucchini strips, cottage cheese and mozzarella into the dish. Top with remaining mushrooms and spinach followed by a final layer of marinara.
7 Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares..
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Personal
Notes: |
Personal
Notes: This recipe comes from Peggy, my walking buddy, (was a gym buddy but because of Covid the gyms are closed) She grows and SHARES zucchini. It makes A LOT. It may overflow the pan so cook with a cookie sheet under it. It is a really good vegan recipe, with lots of flavor, but you could add meat to the marinara sauce if you like.
(Laurie......substitute lasagna noodles in place of zucchini and add meat to the sauce)
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