Vegetarian

Zucchini-Quinoa Lasanga takes several minutes to prepare.

Zucchini-Quinoa Lasanga takes several minutes to cook.

Zucchini-Quinoa Lasanga makes 6 servings.

The ingredients for Zucchini-Quinoa Lasanga are:

907.2 grams Zucchini
2 cup Vegetable Broth
1 cup 365 Organic Quinoa
.5 cup Tomato Sauce
.25 cup, chopped Onions, raw
1 tsp Oregano, ground
4 tbsp Basil
3.125 cup Victoria all Natural Marinara Sauce (by SUNNYANNIE)

Here is how you make Zucchini-Quinoa Lasanga:

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.Serving Size: Makes 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user MCIZMORRIS11.

The nutritional information for Zucchini-Quinoa Lasanga is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 219.1

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 848.5 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 6.8 g
• Protein: 10.6 g