This is a great spin on classic lasagna - replace the noodles with zucchini strips and the meat with quinoa! I made this for the first time tonight, and we loved it.
- Vegetarian Times, July/August 2011
2 large zucchini, cut lengthwise into 12 1/4 inch slices
2 C vegetable broth
1 C quinoa, rinsed and drained
1/2 C tomato sauce
1/4 C finely chopped onion
1 tsp dried oregano
1/4 C each fresh basil leaves and fresh parsley, chopped
2 tbs cream cheese (optional) *
25 oz jar marinara sauce**
1/2 C shredded mozarella cheese
*I used a little bit of cottage cheese instead. Either or neither works
**I never use pre-made marinara sauce. "Mariana" technically means seafood based, but nobody really pays attention to that...Anyway, I usually just make up some combination of tomato paste, diced tomatoes, tomato sauce, Italian herbs, and perhaps some veggies such as onions or peppers. Often times I puree the mixture after it has cooked for a while to thicken it and make it smooth. Feel free to use a jar if you prefer though.
Preheat the oven to 400!
First, lay the zucchini slices out on paper towel and sprinkle them with about a teaspoon of salt and let them ssit and release their moisture. Meanwhile, combine the quinoa, onion, tomato sauce, oregano, and broth in a saucepan and bring it to a boil. Let it simmer, covered, for about 15 to 2 minutes until all of the liquid is absorbed.
Now it's time to assemble. Spoon about 1/3 C of the red sauce into a medium sized (about 8 inch) baking dish. Blot the zucchini dry to rid it of any extra moisture. Spread an even layer (4 slices) over the tomato sauce layer. Spread half of the quinoa on top, and add another layer of red sauce. Repeat this process, and end with an extra layer of zuchinni and red sauce, topped with the mozarella cheese. It only calls for 1/2 C but don't skimp - I put a little extra on top. :)
Bake it for about 20 minutes until it's bubbly and the zucchini is tender.