When I was a kid, lasagna was my favorite dish. Now that I am Gluten Free and Vegan, I have seen a few different recipes, but none as interesting as this Zucchini and Quinoa Lasagna!
What a great way to use all the large left over zucchini from the garden! With the added benefits of quinoa, this is quite a nutritious dish.
- 2 large zucchini, cut lengthwise into 12 ¼-inch-thick slices
- 1 tsp. salt
- 2 cups low-sodium vegetable broth
- 1 cup quinoa, rinsed and drained
- ½ cup tomato sauce
- ¼ cup finely chopped onion
- 1 tsp. dried oregano
- ¼ cup fresh basil leaves, chopped
- ¼ cup fresh parsley leaves, chopped
- 2 Tbs. nondairy cream cheese, such as Tofutti Better Than Cream Cheese, optional
- 1 25-oz. jar marinara sauce
- ½ cup shredded nondairy cheese, such as Daiya Mozzarella, optional
1. Preheat oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.
2. Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, parsley, and cream cheese, if using.
3. Spoon 1/3 cup marinara sauce over bottom of 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini, and cover with 1/3 cup marinara. Repeat with 4 more zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese, if using. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.
Of course, if you follow my blog, you would probably already guess that I would also add chopped or ground mushrooms to the mix. I love that extra protein and flavor that mushrooms add to a dish like this.
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