I made this dish last night for dinner and recommend it. It was really good and even though it is vegetarian, Derek loved it and even ate leftovers for lunch the next day.
Serves 4-6
- 2 large zucchini, cut into 12 thin, 1/4 in. thick slices
- salt
- 1 c. quinoa, rinsed
- 2 c. vegetable broth
- 1/2 c. tomato sauce
- 1/4 c. minced onion
- 1 t. dried oregano
- 1/4 c. fresh basil, chopped
- 1/4 c. fresh parsley, chopped
- 2 T. cream cheese
- salt and pepper to taste
- 1 jar organic marinara sauce
- 1/2 c. shredded cheese
Directions:
Preheat oven to 400.
To prepare zucchini, cut a strip off of one side to make a flat base.
Thinly slice zucchini into “noodles.” You’ll want 12 noodles in total.
Place noodles in a colander and sprinkle with salt, layering between paper towels.
Combine quinoa, vegetable broth, tomato sauce, onion and oregano in a large saucepan and bring to a boil.
Cover and lower heat, simmering for 20 minutes.
When quinoa has absorbed all the liquid, fold in cream cheese and herbs.
Add salt and pepper to taste
Pour enough of marinara in the bottom of an 8×8 baking dish to cover the bottom. Using a clean dry towel, blot remaining moisture and salt from zucchini and layer noodles across the sauce.
Put a layer of quinoa across the zucchini, and cover with another 1/3 c. of marinara sauce.
Repeat with another layer of zucchini, quinoa, and marinara sauce.
Top with cheese.
Bake lasagna for 30 minutes, until heated through and zucchini is tender.
Very good! Try it!