Ree Drummond usually takes typical lasagna and provides it a healthy improve with her vegetarian zucchini lasagna. The Pioneer Girl star swaps out the pasta noodles with veggie and loads the dish with cheeses, sauce, mushrooms, and spinach.
Ree Drummond remakes basic recipes with a healthy twist
Drummond demonstrated how to make her veggie lasagna recipe on an episode of The Pioneer Lady committed to “healthy-ish” recipes. She remade the typical pasta dish by changing pasta with zucchini “for a healthier twist on a a great deal-cherished dish.”
“Through the several years I have identified the most achievements making healthy-ish recipes,” she spelled out. “I really do not go complete hog and totally change my way of cooking — I just do small tweaks to my present most loved recipes and I really really like that technique.”
The Foods Network host extra, “Cooking healthier-ish is all about scrumptious food stuff but just creating little tweaks that will not affect the flavor. Enter zucchini lasagna. I’m likely to mainly substitute normal pasta with sheets of zucchini and allow me tell you, you won’t overlook a point.”
How to make Ree Drummond’s zucchini lasagna recipe
Drummond very first sauteed mushrooms, added minced garlic and, given that she was making a spinach and mushroom filling, she got to function including spinach in batches.
“Substituting strips of zucchini is a actually balanced hack,” she described of her veggie lasagna. “You can basically substitute the lasagna noodles with zucchini, for any form of lasagna you like.”
She continued to add additional clean spinach as it wilted down in the pan. “When I was young, zucchini lasagna intended a little something totally various,” Drummond described. “It was really frequent lasagna working with pasta noodles but with a zucchini mixture inside. So it was like a veggie lasagna. But in excess of time, zucchini lasagna has occur to imply zucchini noodles.”
For the cheese mixture, Drummond merged cottage cheese, parmesan, eggs, parsley, basil, salt, and pepper. “I use cottage cheese as an alternative of ricotta in my normal lasagna,” she shared. “I’ve often beloved it. You can fully substitute ricotta for the cottage cheese or you can do 50 percent and half.”
She ongoing, “I swear, when I take in vegetable lasagna like this, I really do not even know meat exists. I never overlook it at all. Of training course, the cheese assists.”
Drummond included, “I am a big cheese supporter and which is why I kind of like reduced carb having due to the fact it nevertheless enables you to eat cheese. I’ve constantly stated, I cannot go on any diet exactly where I have to deny myself cheese. Cheese is my existence.”
‘The Pioneer Woman’ star assembled the lasagna
Drummond’s lasagna arrived alongside one another rapidly. She cut substantial zucchini in slender strips, length-sensible and proposed laying them on paper towels to take up the surplus dampness to keep the lasagna from having watery.
To assemble the lasagna, The Pioneer Girl star positioned some of the mushroom and spinach mixture in the base of a baking pan, topped it with marinara sauce, a layer of zucchini, the cheese combination, and mozzarella cheese. Then she recurring the layers, with a remaining 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 permit it sit to set up in advance of reducing the lasagna.
The total recipe is readily available on the Food Network internet site.
Related: 5 of Ree Drummond’s Simplest Wholesome Recipes