Ree Drummond will take traditional lasagna and presents it a healthy update with her vegetarian zucchini lasagna. The Pioneer Female star swaps out the pasta noodles with veggie and loads the dish with cheeses, sauce, mushrooms, and spinach.
Ree Drummond remakes typical recipes with a healthy twist
Drummond demonstrated how to make her veggie lasagna recipe on an episode of The Pioneer Woman committed to “healthy-ish” recipes. She remade the classic pasta dish by changing pasta with zucchini “for a healthy twist on a significantly-beloved dish.”
“Through the several years I have identified the most good results producing healthy-ish recipes,” she described. “I don’t go total hog and entirely modify my way of cooking — I just do small tweaks to my existing preferred recipes and I seriously love that technique.”
The Meals Community host added, “Cooking healthy-ish is all about mouth watering food stuff but just building tiny tweaks that will not have an impact on the flavor. Enter zucchini lasagna. I’m likely to essentially substitute frequent pasta with sheets of zucchini and let me tell you, you will not skip a factor.”
How to make Ree Drummond’s zucchini lasagna recipe
Drummond very first sauteed mushrooms, added minced garlic and, since she was making a spinach and mushroom filling, she bought to operate incorporating spinach in batches.
“Substituting strips of zucchini is a really healthy hack,” she spelled out of her veggie lasagna. “You can mainly substitute the lasagna noodles with zucchini, for any type of lasagna you like.”
She continued to increase a lot more fresh spinach as it wilted down in the pan. “When I was youthful, zucchini lasagna meant some thing completely distinctive,” Drummond explained. “It was really frequent lasagna using pasta noodles but with a zucchini mixture within. So it was like a veggie lasagna. But around time, zucchini lasagna has occur to indicate zucchini noodles.”
For the cheese combination, Drummond combined cottage cheese, parmesan, eggs, parsley, basil, salt, and pepper. “I use cottage cheese instead of ricotta in my typical lasagna,” she shared. “I’ve always beloved it. You can entirely substitute ricotta for the cottage cheese or you can do fifty percent and fifty percent.”
She continued, “I swear, every time I try to eat vegetable lasagna like this, I really don’t even know meat exists. I really don’t skip it at all. Of training course, the cheese can help.”
Drummond extra, “I am a major cheese lover and that is why I variety of like small carb ingesting because it nonetheless will allow you to consume cheese. I have usually said, I can not go on any diet where I have to deny myself cheese. Cheese is my life.”
‘The Pioneer Woman’ star assembled the lasagna
Drummond’s lasagna came alongside one another immediately. She cut substantial zucchini in slender strips, size-smart and proposed laying them on paper towels to take up the excess humidity to continue to keep the lasagna from obtaining watery.
To assemble the lasagna, The Pioneer Woman star put 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 repeated the layers, with a remaining layer of spinach and mushrooms, sauce, and a sprinkle of parmesan cheese.
Drummond baked the dish in a 350 diploma Fahrenheit oven for 40 minutes, then permit it sit to established up prior to chopping the lasagna.
The comprehensive recipe is readily available on the Food items Network internet site.
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