Perhaps I’ve watched too many Italian cooking shows. Some days I have such a big craving for Italian food, specifically lasagna. Nothing beats a good piece of lasagna with my favorite type of squash – zucchini. It’s mellow and sweet flavors goes well with the tangy taste of tomato sauce.
Zucchini Quinoa Lasagna
Serves 4 to 6 people
- 2 large zucchini
- 1 cup of quinoa
- 2 cups of vegetable broth
- 1/2 cup of tomato sauce
- 1/4 cup of red onions
- 1 teaspoon of dried oregano
- 1/3 cup of fresh basil
- 1/8 cup of fresh parsley
- 1 jar organic marinara sauce
- 1/4 cup of organic mozzarella cheese
- 1/4 cup of organic ricotta cheese
Wash and finely mince the red onions. I like to use red onions instead of white to give it an extra sweetness that offsets the tang of the tomato sauce.
Wash the zucchini and pat them dry. Then thinly slice the zucchini into a quarter inch strips. I like to keep the skin because that’s where a lot of the nutrition is at. Try to get 12 equal slices per zucchini. Place the zucchini strips onto a paper towel and sprinkle some salt on top. While remove the excess moisture from the zucchini, let’s get to work on the quinoa. But before we do that, let’s preheat the oven to 400 degrees so by the time the prep work is done, we can bake this baby.
Carefully wash the quinoa and drain the excess water. Put the quinoa, veggie broth, tomato sauce, red onions, and dried oregano into a pot and bring into a boil. Once that happens, cover the pot with a lid and turn down the heat. Simmer the mixture for 25 minutes. You will know when its done since the quinoa will have absorbed all the tomato sauce and vegetable broth. Add in the ricotta, basil, and parsley. Carefully fold in these ingredients until everything is mixed completely. Add in salt and pepper to taste.
Now take a pan and cover it completely with the marinara sauce. Use a dry paper towel to pat dry any moisture from the zucchini. Take 4 slices and place them across the sauce on top. Put the quinoa mixture on top of the zucchini, making sure it covers them. Use more marinara sauce to cover the quinoa and repeat with another layer of zucchini, quinoa, and sauce. Finally top it off with mozzarella. Now it’s ready for the oven. Bake for half an hour until the zucchini is cooked and everything is heated thoroughly. Sprinkle some parsley on top for presentation.
I worry that the zucchini quinoa lasagna was going to be too liquidity but it turned out really well. It was quite delicious.