Wednesday, April 4, 2012

Favorite Recipies: Zucchini Quinoa Lasagna, Vegetarian dish

Prep. Time:  45 min. to prep.
Bake Time:  30 min. to bake
Total:  1 hr. 15 min. total

(Photo & recipe courtesy of PeasAndThankYou.com)

I'll admit, when my friend told me about this recipe (from PeasAndThankYou.com) my first thought was, "Eww."  *laugh*  But I do trust that friend's opinions and cooking, and I'm eager to try some really yummy vegetarian recipes (trying to keep the grocery budget down, and enjoy even better health), so I dove in!  And Oh...my...goodness...this is SO good.  Tastes just like regular lasagna and has a great texture like lasagna, which I love!  *cheer!*  And Sarah, the author of the blog PeasAndThankYou.com, includes awesome step-by-step photos on exactly how to prepare this delectable dish!

Ingredients:
  • 2 large zucchini, cut in to 12 thin, 1/4 inch thick slices, sprinkled with salt
  • 1 c. quinoa, rinsed, then soaked a few minutes
  • 2 c. vegetable broth
  • 1/2 c. tomato sauce
  • 1/4 c. minced onion
  • 1 tsp. dried oregano
  • 1/4 c. fresh basil, chopped
  • 1/4 c. fresh parsley, chopped
  • 2 Tbl. cream cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 jar marinara sauce (a smaller jar is sufficient)
  • 1/2 c. Mozzrella cheese

Instructions:
Preheat oven to 400 degrees.

To prepare zucchini, cut a strip off of one side to make a flat base.  Then, thinly slice zucchini in to "noodles."  You'll want 12 noodles in total.  Place noodles in a colander and sprinkle with salt, layering between paper towels.  Let this sit and absorb moisture while preparing the quinoa.

Combine quinoa, vegetable broth, tomato sauce, onion and oregano in a large saucepan and bring to a boil.  Cover and lower heat, simmering for 20 minutes.

When quinoa has absorbed all the liquid, fold in cream cheese and herbs.  Add salt and pepper to taste.

Pour enough of marinara in the bottom of a 9x9 baking dish to cover the bottom.  Using a clean dry towel, blot remaining moisture and salt from zucchini and layer 4 noodles across the sauce.  Put a layer of quinoa across the zucchini, and cover with another 1/3 c. of marinara sauce.  Repeat with another layer of quinoa, sauce and zucchini.  Top the final layer of zucchini with remaining sauce and 1/2 c. of cheese if using.  Bake lasagna for 30 min., until heated through and zucchini is tender.
Layer:
* (sauce)
4 noodles
1/2 of quinoa mixture
1/3 cup marinara sauce
4 noodles
1/2 of quinoa mixture
1/3 cup marinara
4 noodles
* top with cheese
Note:  Do not use 1/3 of the marinara sauce in the jar or it will be way too watery, only use 1/3 c. as specified.  And end with the zucchini noodles, making it slice nicely in the pan.

Blessings on your family's taste buds!  *smile*

You might also enjoy reading my posts:
White Chili, vegetarian modifications available

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