This is a slightly modified version of Peas and Thank You's Zucchini Quinoa Lasagna. Mine is not vegan, although it could very easily be made so, the vegan version is just as delicious. I've made Peas and Thank You version, as well as a few other modified versions, before but this iteration is both my and Tony's favorite. It's absolutely delicious, rich and creamy, and not too horrible for you. It's very satisfying for both vegetarian and non-vegetarians and everyone in my family is always asking me for the recipe. Sometimes I throw in some Quorn chik'n for some added protein, although quinoa is a protein rich grain, so that's not really necessary.
I should also say that unlike Peas and Thank You's lasagna, mine is much more...liquidy and doesn't really stay together like actual lasagna, but I like a lot of sauce, so whatevs.
This recipe makes 4-6 entree sized servings.
Preheat oven to 400 degrees.
- 2 Large zucchini, cut lengthwise into 12 1/4in thick slices
- 2 C Vegetable broth
- 1 25 oz. Can of Marinara sauce
- 1 C quinoa, rinsed and drained
- 1 Can of diced tomatoes (I used organic fire roasted diced tomatoes)
- 1/2 Chopped onion
- 3/4 C Shredded mozzarella
- 2 tsp Dried oregano or 1tsp fresh
- 1T Dried basil or 1/4 C fresh basil chopped
- 1T Dried parsley or 1/4 C fresh parsley chopped
- 2 oz. Cream cheese
- Slice zucchini and sprinkle with salt. Layer between paper towels and let stand so as to absorb moisture.
- Bring broth, quinoa, tomato sauce, onion and oregano to boils. Cover and simmer 25 minutes or until liquid is absorbed.
- Remove from heat and stir in basil, parsley, cream cheese.
- Spoon 1/3 C marinara sauce over bottom of 8in square baking dish. Blot remaining moisture and salt from zucchini and lay 4 slices over sauce.
- Spoon half of the quinoa over the zucchini and cover with 1/3 C of marinara. I like to sprinkle a small amount of mozzarella in between the layers as well.
- Top with remaining 4 zucchini slices, marinara, and shredded cheese.
- Bake 30 mins or until zucchini is tender and top is bubbly. If you bake longer the zucchini will just be more mushy, but I like somewhat firm vegetables.