Zubriac – a fancy way of saying Vegetarian Lasagna

Vegetarian Lasagna

I am from Minnesota and the premier grocery store in the Minneapolis area is Lunds or Byerlys. When I moved out of my parent’s house decades ago, my Mom gave me a cookbook from Byerlys called “The Best of Byerlys”. This cookbook is my first go-to cookbook. It has taught me how to cook several different cuts of roasts, feed a crowd, carve a turkey, make a fruit and cheese plate and even how to serve a Dungeness crab!

This recipe is adapted from that book and the original can be found online here.  Thanks Mom for the book and thanks Byerly’s chefs for teaching me how to cook.

8 oz. Lasagna noodles, 11-12 noodles
2 Tablespoons olive oil
1 small red onion, diced (1 cup)
3-4 cloves garlic, minced
1 cup carrots, matchstick cut
36 oz cottage cheese
2 cup freshly grated parmesan cheese
3 eggs
1 Tablespoon fresh parsley
¼ teaspoon white pepper
30 oz. frozen chopped spinach, thawed and well drained

Boil water for pasta. While waiting for water to boil; saute onion, garlic and carrot in olive oil. Set aside to cool. Salt pasta water and cook noodles following package directions; drain and pat dry. Combine cottage cheese, 1 cup Parmesan cheese, eggs, parsley, and pepper. Mix spinach into the cooled onion and carrot mixture. Layer ⅓ of noodles, ½ cheese mixture, and ½ spinach mixture in buttered 9×13″ baking pan; repeat layers, end with last ⅓ of noodles. Sprinkle with 1 cup Parmesan. Refrigerate, covered, until ready to bake. Bake, covered, in a 350° oven until bubbly (50-60 minutes). Uncover and bake 10 more minutes. Remove from oven and let stand 10 minutes before cutting. Cut into 12 squares.

Amount: 12 servings

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