Vegan Quinoa Lasanga

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 281.3
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 779.9 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 6.0 g
  • Protein: 9.9 g

View full nutritional breakdown of Vegan Quinoa Lasanga calories by ingredient
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From Peas and Thank you's amazing blog From Peas and Thank you's amazing blog
Number of Servings: 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. organic or non-dairy cream cheese, i.e. Tofutti Better Than Cream Cheese (optional)
    * salt and pepper to taste
    * 1 jar organic marinara sauce
    * 1/2 c. organic or non-dairy cheese, i.e. Daiya (optional)


Slice zucchini into thin strips and place in a colander lined with paper towel and add some salt to help it dry out. While that is drying, Preheat the oven to 400 degrees. Then boil the quinoa in 2 cups of vegetable broth with 1 cup of marinara and 1/4 cup onion. Let that boil and then simmer until the quinoa has absorbed most of the liquid. Then fold in some of the mozzerella cheese- maybe 1/4 of it, and also the chopped herbs. Then take a pyrex baking dish and line the bottom with marinara, then slices of zucchini, then the quinoa mixture. Then do another layer and top with the remaining "cheese" . Bake for 30 min.

Number of Servings: 6

Recipe submitted by SparkPeople user KARENLAURA.

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