Cheesy Zucchini and quinoa lasagna

This weekend I discoved an awesome recipe and just had to share it right away! I just finished leftovers for lunch and hmmm was it good! Its wonderfully healthy compared to regular lasagna but has a very similar texture. Try it and you will not be disappointed.

Inspired from Vegetarian times

My picture doesn't look as pretty but i wanted to show you how you can make nice slices just like regular lasagna.

2 large zucchini, cut lengthwise into 12 ¼-inch-thick slices

1 tsp. salt

2 cups low-sodium vegetable broth

1 cup quinoa, rinsed and drained

½ cup tomato sauce

¼ cup finely chopped onion

1 tsp. dried oregano

¼ cup fresh basil leaves, chopped

¼ cup fresh parsley leaves, chopped

2 Tbs. cream cheese, optional

1 25-oz. jar marinara sauce

½ cup shredded Mozzarella/chedddar, 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.

ENJOY!!
Until next time XOXO