Ree Drummond takes the classic lasagna and gives it a healthy update with her Vegetarian Zucchini Lasagna. the pioneer woman star swaps the pasta noodles with vegetables and fills the plate with cheeses, sauce, mushrooms and spinach.
Ree Drummond remakes classic recipes with a healthy twist
Drummond demonstrated how to make his vegetable lasagna recipe on an episode of the pioneer woman dedicated to “healthy” recipes. He remade the classic pasta dish by replacing it with zucchini “to give a much-loved dish a healthy twist.”
“Over the years, I have found the most success making healthy recipes,” she explained. “I don’t go crazy and completely change the way I cook, I just make minor adjustments to my existing favorite recipes and I really love that approach.”
The Food Network host added: “Healthy cooking is all about delicious food, but only with small adjustments that won’t affect the taste. Enter zucchini lasagna. Basically, I’m going to substitute zucchini slices for the regular pasta and let me tell you, you won’t miss a thing.”
How to Make Ree Drummond’s Zucchini Lasagna Recipe
Drummond first sautéed the mushrooms, added minced garlic, and since she was making a spinach and mushroom stuffing, she went to work adding spinach in batches.
“Substituting zucchini strips is a really healthy hack,” she explained of her vegetable lasagna. “Basically, you can substitute the zucchini lasagna noodles for any type of lasagna you like.”
He continued adding more fresh spinach as it wilted in the pan. “When he was younger, zucchini lasagna meant something completely different,” Drummond explained. “Actually it was a regular lasagna with pasta noodles but with a zucchini mixture inside. So it was like a vegetable lasagna. But over time, zucchini lasagna has become zucchini noodles.”
For the cheese mixture, Drummond combined cottage cheese, Parmesan, eggs, parsley, basil, salt and pepper. “I use cottage cheese instead of ricotta in my regular lasagna,” he shared. “I have always loved it. You can totally substitute cottage cheese for ricotta or you can do it half and half.”
She continued, “I swear, every time I eat veggie lasagna like this, I don’t even know meat exists. I don’t miss it at all. Of course, the cheese helps.”
Drummond added: “I’m a huge fan of cheese and that’s why I like to eat low carb because it still allows you to eat cheese. I’ve always said that I can’t do any diet where I have to deny myself cheese. Cheese is my life.”
The star of ‘The pioneer woman’ assembled the lasagna
Drummond’s lasagna came together quickly. He cut large zucchini into thin strips, lengthwise, and recommended placing them on paper towels to absorb excess moisture and keep the lasagna from getting soggy.
To assemble the lasagna, the pioneer woman star placed some of the mushroom and spinach mixture in the bottom of a baking dish, covered with marinara sauce, a layer of zucchini, cheese mixture and mozzarella cheese. She then repeated the layers, 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 let it sit before cutting the lasagna.
The full recipe is available at Food Network website.
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