This Veggie Rice Lasagna Loaf Recipe came to me via Chef John Higgins, Director of George Brown Chef School here in Toronto. It uses Minute Rice® (which we all have in our pantry right?) and it bakes for just 20 minutes! You’ll want to add this recipe to your dinner menu!
Option: fancy up Veggie Rice Lasagna Loaf Recipe recipe as shown below…(same recipe – just baked in individual round bakeware instead of a loaf pan)…
Veggie Rice Lasagna Loaf
Recipe Type: american
Cuisine: dinner
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This Veggie Rice Lasagna Loaf will quickly become a family favourite! You can make-ahead Veggie Rice Lasagna Loaf up to the night before (just let it come to room temperature before baking).
Ingredients
- 2 cups (500 ml) Minute Rice® Instant Premium Long Grain White Rice
- 1/4 cup (60 ml) grated Parmesan cheese, good quality, if possible
- 2 tbsp (30 ml) olive oil
- 2 bunches green onions, chopped
- 1 pkg (10 oz/300 g) frozen chopped spinach, thawed and squeezed well to remove liquid
- 2 cloves (5 g) garlic, minced
- 1 1/2 cups (375 ml) light ricotta or cottage cheese
- 1 cup (200 g) zucchini, sliced
- 1 jar (24 oz/700 ml) prepared marinara or home-made pasta sauce
- 2 cups (500 ml) shredded low fat Mozzarella cheese
- 2 (145g) tomatoes, sliced
Instructions
- Preheat oven to 350°F (180°C). Prepare rice according to package
- directions. Stir in the parmesan cheese and reserve.
- Place 15 ml of the olive oil in a warm pan, then add the chopped green onions, followed by the spinach, and season with garlic. Cook for one minute. Add salt and pepper, then
- allow to cool. Mix with ricotta cheese until combined.
- Place the rest of the olive oil in a non-stick pan. Add the sliced zucchini. Cook for 10 seconds on each side. Season to taste. Remove from the pan and place on a paper towel to absorb the oil and allow to cool.
- Spoon ¼ cup (60 ml) of the marinara sauce into a greased 8-inch (2L) square baking dish. Gently press half of the rice into the baking dish in an even layer; sprinkle with ½ cup (125 ml) mozzarella cheese. Spread half of the spinach mixture over the cheese.
- Top with half of the tomato and zucchini slices, overlapping as needed. Spoon half of the remaining marinara sauce over the slices. Repeat the layers, ending with the sauce.
- Sprinkle evenly with the remaining cheese and bake for 20 minutes or until bubbly and golden on top. Let stand for 5 minutes before slicing.
Mara Shapiro, Chef John Higgins, Caroline Fernandez
That sounds absolutely delicious!!!
Wow,this sure looks delicious !!!
I’ve never seen a recipe like this and I’m very interested in making it. It looks delicious !
This Veggie Rice Lasagna Loaf looks really yummy, love that it can be made ahead of time, thx so much for the recipe.
Oh this looks very interesting. I have never made this type of loaf. I am going to give it a try. Thanks for sharing the recipe.