Zucchini Quinoa Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 large zucchini, cut into 12 thin long slicessalt1 c quinoa2 c. vegetable broth1/2 c. tomato sauce1/4 c. minced onion1 t. dried oregano1/4 c. fresh basil. chopped1/4 c. fresh parsley, chopped2 Tbsp cream cheese salt and pepper to taste2 cups marinara sauce1/2 cup mozzarella
•Preheat oven to 400.
•To prepare zucchini, cut a strip off of one side to make a flat base. Then, thinly slice zucchini into “noodles.” You’ll want 12 noodles in total.
•Sprinkle noodles with salt, layering between paper towels.
•Let this sit while preparing the quinoa.
•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.
•Rinse the salt from zucchini and layer 4 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 quinoa, sauce and zucchini.
•Top the final layer of zucchini with remaining sauce and 1/2 c. of cheese, if using.
•Bake lasagna for 30 minutes, until heated through and zucchini is tender.
Serving Size: makes 9 squares
Number of Servings: 9
Recipe submitted by SparkPeople user KKOHN00.
•To prepare zucchini, cut a strip off of one side to make a flat base. Then, thinly slice zucchini into “noodles.” You’ll want 12 noodles in total.
•Sprinkle noodles with salt, layering between paper towels.
•Let this sit while preparing the quinoa.
•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.
•Rinse the salt from zucchini and layer 4 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 quinoa, sauce and zucchini.
•Top the final layer of zucchini with remaining sauce and 1/2 c. of cheese, if using.
•Bake lasagna for 30 minutes, until heated through and zucchini is tender.
Serving Size: makes 9 squares
Number of Servings: 9
Recipe submitted by SparkPeople user KKOHN00.
Nutritional Info Amount Per Serving
- Calories: 172.5
- Total Fat: 5.6 g
- Cholesterol: 8.5 mg
- Sodium: 866.4 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 3.9 g
- Protein: 6.1 g
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