Vegetarian Times, July/August 2011 p.53
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.
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.
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.
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.
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Serving Size: 1 Serving (707g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 646 | ||
Calories from Fat: 254 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.2g | 38 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 97.4mg | 30 % | |
Sodium 1302.5mg | 45 % | |
Potassium 2007.7mg | 53 % | |
Total Carbohydrate 70.5g | 21 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 64.4g | ||
Protein 31.5g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 646
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