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AI illustration of baked spinach and cheese lasagna with a golden Parmesan top

Zubriac

Zubriac layers lasagna noodles with cottage cheese, Monterey Jack, Parmesan, and spinach. The assembled casserole bakes uncovered and rests before serving.
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Total Time 1 hour 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 8 ounces dry lasagna noodles
  • 3 cartons cottage cheese 12 ounces each
  • 1 lb Monterey Jack cheese shredded
  • 3/4 cup Parmesan cheese for the cheese mixture
  • 3 eggs
  • 1 tablespoon parsley minced
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 2 tablespoons butter optional
  • 3 packages frozen spinach 10 ounces each; thawed and drained
  • 1/4 cup Parmesan cheese for the topping

Method
 

  1. Cook the lasagna noodles, drain them, and pat dry.
  2. Combine the cottage cheese, Monterey Jack, 3/4 cup Parmesan, eggs, parsley, garlic powder, pepper, and the optional butter. Reserve the remaining 1/4 cup Parmesan for the topping.
  3. Butter a 9 × 13 pan. Layer half of the noodles, half of the cheese mixture, and all of the spinach. Add the remaining noodles and remaining cheese mixture.
  4. Sprinkle the reserved 1/4 cup Parmesan over the top.
  5. At this point, the assembled Zubriac can be refrigerated until an hour before serving.
  6. Preheat the oven to 350°F. Bake uncovered for about 50–60 minutes, until bubbly.
  7. Let stand for 10 minutes before serving.

Notes

Preparation time: 15 minutes.