Zubriac

Submitted by Aunt Cookie

"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."

 

• Ready In: 1hr 35mins
• Ingredients: 11
• Serves: 8

ingredients

• 226.79 g dry lasagna noodles
• 3 (1020.58 g) carton cottage cheese
• 453.59 g monterey jack cheese, shredded
• 177.44 ml parmesan cheese
• 3 eggs
• 14.79 ml parsley, minced
• 1.23 ml garlic powder
• 0.61 ml pepper
• 29.58 ml butter (optional)
• 3 (850.48 g) package frozen spinach, thawed and drained
• 59.14 ml 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.

Reviews

[flower7]

This was very good. I made this in two 8x8 pans (one to freeze for later, one to bake now) and both pans were very full; I was worried about it running over in the oven but it wasn't a problem. I skipped the butter and left out 4 oz of the jack cheese (seemed to have enough already.) Also used whole wheat noodles & low-fat cottage cheese. Next time I may add a dash of red pepper flakes to the cheese filling but it was good as-is (though a little salty.) Thanks for the recipe! -October 28, 2006. Update: I found this to be much tastier after reheating for lunch today. The saltiness I noticed before (from the parm. I guess) has dissipated which has helped take this from a 4 star to a 5 in my book. Thanks again!