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?!
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.Spoon 1/3 of the marinara sauce over the bottom of an 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce. Spoon half of quinoa over zucchini and 2 Tbsp of the cream cheese, and cover with 1/3 marinara. Repeat with 4 more zucchini slices, remaining quinoa, 2 Tbsp cream cheese and 1/3 marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese. Bake lasagna for 30-40 minutes or until zucchini is tender and cheese is bubbly. Remove from oven and let cool. This dish has a great lasagna taste; I promise you won’t miss the meat!
Nutritional info per serving
285 Calories, 36g Carbs, 11g Fat, 11g Protein, 607mg Sodium, 9g Sugar