If you've been following for awhile, you know these two things:
1) We keep getting a ton of zucchini from the farm every week, and
2) I am the only one who likes lasagna.
Part of the reason he hates lasagna is that it is "messy" and part of it is the ricotta filling. So this is a totally new take on lasagna since it doesn't have noodles and it has a quinoa filling instead of cheese. It really does count as a lasagna though. You just have to trust me on that.
So, it's great. Both of us really liked it. It's delicious, it reheats well, and it's healthy. I love it. Let me make this clear: I DID NOT USE VEGAN INGREDIENTS. Instead of cream cheese, I used some mascarpone because I still had some left over. I used a combination of regular quinoa and red quinoa. All-around, it was wonderful. I would definitely make this again.
Vegetarian Times, July/August 2011
While brainstorming ways to make a summery lasagna with the same flavors as the classic casserole, Matheny chose to replace lasagna noodles with zucchini, and use high-protein quinoa instead of a meat filling.
2 large zucchini, cut lengthwise into 12 1/4-inch-thick slices
1 teaspoon salt
2 cups low-sodium vegetable broth
1 cup quinoa, rinsed and drained
1/2 cup tomato sauce
1/4 cup finely chopped onion
1 teaspoon dried oregano
1/4 cup chopped fresh basil leaves
1/4 cup fresh parsley leaves, chopped
2 tablespoons nondairy cream cheese, such as Tofutti Better Than Cream Cheese, optional
1 25-oz. jar marinara sauce
1/2 cup shredded nondairy cheese, such as Daiya Mozzarella, optional
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, 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 cream cheese, if using.
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 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, if using. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.