Farmer’s Vegetarian Lasagna
AUTHOR: Chef Claire MenckActive Time 15 minutes | Cook Time 35 minutes (plus 10 minutes additional "resting" time)
Total Time 1 hour | Yield 8 servings
Try it with our other cheeses
Private: Colby Jack
Private: Monterey Jack
Ingredients
1 pound mixture of zucchini and summer squash
2 eggs, beaten
16 ounces (about 2 cups) cottage cheese
1 7-ounce package Kindred Creamery® Forage Mushroom & Scallion Jack Cheese, shredded
2 eggs, beaten
16 ounces (about 2 cups) cottage cheese
1 7-ounce package Kindred Creamery® Forage Mushroom & Scallion Jack Cheese, shredded
1 1/2 cups marinara sauce
1/4 cup basil leaves chiffonade (thin ribbons)
1 cup spinach leaves, chopped
Directions
- Heat oven to 375°F.
- Using a potato peeler, make long ribbons from zucchini and summer squashes.
- Combine egg, cottage cheese and Kindred Creamery® Ginseng & Garlic Jack Cheese shreds in a bowl.
- Spray medium baking dish (9x9 inch works well) with cooking spray. Make a layer of squash ribbons over pan bottom. Top with some of cheese mixture and marinara. Sprinkle some of basil and spinach over. Repeat layers, until all ingredients are used.
- Bake lasagna until top is golden and bubbly, about 30-35 minutes. Let rest 5-10 minutes after removing from oven. Cut and serve immediately.
