Hey all!! Well another Monday is upon us and you know what that means!?! It’s time for another all veggie inspired meal. This is another great recipe from Vegetarian Times for Zucchini- Quinoa Lasagna. If you’re not a fan of zucchini you can substitute eggplant or even noodles. I made a few modifications that you’ll see below. I basically just added more cheese because who doesn’t love cheese, even if it’s dairy free?!
Quinoa is a great meat substitute in this recipe because it is a complete protein. Now, let’s get this lasagna in your belly. Right. Now.Makes 6 Servings
1 tsp salt
2 cups low-sodium vegetable broth
1 cup dry quinoa, rinsed
1/4 cup onion, diced
1 tsp dried oregano
2 Tbsp fresh basil leaves, chopped
2 Tbsp fresh parsley leaves, chopped
2 cloves garlic, minced
1/4 cup nondairy cream cheese, such as Tofutti Better Than Cream Cheese
1 25-oz. jar marinara sauce
1/2 cup shredded nondairy cheese, such as Daiya Mozzarella
Preheat oven to 400F. Cut your zucchini lengthways using a mandolin or sharp knife and very steady hand! Place zucchini slices between paper towels and sprinkle with salt. Let stand to release moisture while preparing quinoa. In a medium sauce pan, bring vegetable broth, onion, and oregano to a boil. Add the rinsed quinoa and simmer for 15-20 minutes until all the liquid is adsorbed or according to package directions. Remove from heat, and stir in basil, parsley and garlic.

Nutritional info per serving
285 Calories, 36g Carbs, 11g Fat, 11g Protein, 607mg Sodium, 9g Sugar
Love the idea of adding quinoa to lasagna!!