Sunday, May 5, 2013

Zucchini Quinoa Lasagna (Vegan)

This recipe never disappoints! I have also subbed carrots for zucchini with success.

From peas and thank you

Ingredients (Serves 4-6)

  1. 2 medium-large zucchini vertically sliced into 12, 1/4 inch slices (these are your lasagna "noodles")
  2. 1 cup of quinoa, rinsed
  3. 2 cups of vegetable stock or broth
  4. 1 jar plus 1/2 cup of marinara sauce
  5. 1 tsp dried oregano
  6. 1/4 cup of fresh basil or 1 heaping Tbsp of dried basil
  7. 1/4 cup of fresh parsley or 1 heaping Tbsp of dried parsley
  8. 2 Tbsp of dairy-free cream cheese or dairy-free plain yogurt
  9. 1/2 cup of non-dairy cheese
  10. 1/4 cup of minced onion
  11. salt and pepper to taste


Preheat oven to 400.
Slice zucchini into 12, 1/4 inch thick "noodles". Place zucchini in a single layer on a large plate, sprinkle with salt, place a paper towel on top of the zucchini, then place another plate over the top of the paper towel. This helps remove excess water from the zucchini. Allow zucchini to sit while preparing quinoa.
Combine quinoa, broth, 1/2 cup of marinara, onion, and oregano in a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for 20 minutes.
When quinoa has absorbed all liquid, mix in cream cheese or yogurt, basil, parsley, salt, and pepper.
Spray an 8x8 baking dish and transfer enough marinara sauce to cover the bottom of dish. Blot zucchini dry and place 4 "noodles" over sauce.
Place half of quinoa mixture over zucchini followed by 1/3 cup of marinara sauce.
Repeat another layer of zucchini, quinoa, and marinara.
Top with a final layer of zucchini, remaining marinara sauce, and cheese.
Cover pan with foil and bake covered for 30 minutes. After 30 minutes, remove foil and bake for an additional 5-10 minutes. Remove from oven when cheese is brown and bubbly and when zucchini is tender.
Allow lasagna to rest for at least 10 minutes before serving.

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