 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
I don't know the national origin of zubriac or where I originally got this recipe from, but this is basically a white lasagna with a lot of spinach in it. I'd say that adding some minced garlic wouldn't hurt it, but I like it just the way it is, too. Ingredients:
8 ounces dry lasagna noodles |
3 (12 ounce) cartons cottage cheese |
1 lb monterey jack cheese, shredded |
3/4 cup parmesan cheese |
3 eggs |
1 tablespoon parsley, minced |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
2 tablespoons butter (optional) |
3 (10 ounce) packages frozen spinach, thawed and drained |
1/4 cup parmesan cheese |
Directions:
1. Cook the noodles, drain them, and pat dry.
2. Combine the cheeses, eggs, spices, and butter.
3. Butter a 9 x 13 pan.
4. Make some layers! Start with half the noodles, followed by half the cheese mixture, followed by all the spinach. Repeat the first two layers.
5. Sprinkle with the 1/4 cup parmesan.
6. At this point, your zubriac can be refrigerated until an hour before serving.
7. Preheat oven to 350°F.
8. Bake zubriac, uncovered, for about 50-60 minutes, until bubbly.
9. Let stand 10 minutes before serving.
|
|