Hello friends, it was my hubby’s birthday yesterday and he asked for veggie lasagna for his birthday dinner. It was followed by coconut cream pie and apple pie with ice cream ( he will pick pie over cake every time). Thank you Marie Callender’s, doing everything with only my left hand ( I have a broken right wrist) made a trip to Marie Callender’s a must have for her yummy pies. Our family enjoyed the birthday pies and ice cream and we made some happy birthday memories too. This is a “quick” lasagna recipe that doesn’t require pre cooking the lasagna pasta. I made it using the last zucchini from our garden and with marinara sauce made from the tomatoes in our garden from the summer. I always make a huge batch of marinara in the summer and freeze 3 cup servings to use throughout the winter. I hope you will enjoy my hubby’s birthday lasagna as much as he does. On a side note, not the best photos for this recipe post but I think you can see it looks yummy ( wink)
What You Need
16-20 Lasagna oven ready pasta ( I use Barilla oven ready lasagna)
2 Medium zucchinis, peeled, halved lengthwise and thinly sliced
4 Cups frozen spinach (thawed and drained well)
1 Package fresh mushrooms (8 ½ cup fresh parsley equals about oz. Cleaned and sliced)
3 Cups small curd cottage cheese
2 Cups Parmesan cheese (grated)
2 Large eggs
¼ Cup fresh parsley finely chopped *
5 Cups Mozzarella cheese (shredded)
8-10 Slices Mozzarella cheese
5 1/2 Cups of my marinara sauce* (or your favorite sauce)
2- 6 oz. Tomato paste (I like Hunts, basil, garlic & oregano style)
Salt and pepper about 1 tsp. black pepper and ½ tsp. salt)
Non-stick cooking spray
9 x 13 baking dish
Large spoon or ladle
Before You Start-Preheat the oven to 375° and prepare your marina sauce, spray the bottom and sides of baking dish with nonstick spray and grate the cheese.
Let’s Make It!
In a large bowl, whisk the eggs and add cottage cheese, Parmesan cheese, parsley and shredded Mozzarella cheese. Stir all together to combine (add salt and pepper if desired).
Spoon about ½ cup of marinara sauce into the bottom of the baking sheet add a layer of lasagna pasta, spread a thick layer or cheese mixture ( about 1 ½ cups) over the pasta, use the back of a spoon to spread it evenly), add one layer of zucchini, add about 1 cup of marinara sauce and spread evenly. Add a layer of lasagna pasta, add a layer of spinach, add pasta, add layer of marinara, add layer of cheese mixture, add layer of cheese mixture, add layer of marinara, add a layer of mushrooms and add a layer of cheese mixture. Repeat until you have a layer of noodles as the top layer. Spread remaining marinara sauce over the final layer of lasagna pasta and add mozzarella slices.
Cover loosely with foil and cook for 30 minutes, remove foil and cook for 10 or 15 more minutes (or until top layer of cheese is melted and slightly browned.) Remove from oven and let cool for 10-15 minutes. Top with additional parmesan cheese if desired.
Serves about 4-6 adults, or 2 adults and 4 children
Katies Tid Bits* okay to use dry parsley use 4 Tbsp.
What is on your birthday menu? Maybe you will add my Birthday lasagna ( wink).
I look forward to seeing you all back here tomorrow for the TFT blog party for blog writers and blog readers.
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