Ingredients
Makes 6 servings:
• 2 large zucchini (or 4 medium) cut into 12 ¼-inch-thick slices
• 1 tsp salt
• 1 cup quinoa (dry), rinsed & drained
• 2 cups low sodium vegetable broth
• 1/2 cups tomato sauce
• ¼ cup yellow onion, finely chopped
• 1 garlic clove, minced
• 1 tsp dried oregano
• ¼ cup fresh basil, chopped
• ¼ cup fresh parsley, chopped
• 2 cups spinach, cooked & chopped
• 1/4 cup ricotta cheese (part-skim)
• 1 cup shredded mozzerella cheese (part-skim)
• 1 1/2 cups marinara sauce
Directions:
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, spinach, 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 ricotta cheese.
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 mixture 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.
4. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.
Ingredient List: zucchini, quinoa, vegetable broth, tomato sauce, spinach, marinara sauce, ricotta, mozzarella, onion, garlic, oregano, basil, parsley, salt
Description
Find And Rate Low Calorie, Healthy Recipes At SparkRecipes. Plus Use Our Free Recipe Calculator To Find The Calories, Carbs, Fat, And Protein In Your Recipes.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter