This vegetarian zucchini lasagna fuses all of the delicious flavors of Italian cooking with a midwestern, healthy twist!
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
3 large zucchinis
24 oz. jar marinara sauce (2.5 cups)
2 cups vegetable broth (or water)
1 cup uncooked quinoa
1 tablespoon Italian seasoning
1/2 medium yellow onion, diced (any kind will work)
1.5 cups 4% cottage cheese
2 cups shredded mozzarella cheese
1/3 cup shredded parmesan cheese
fresh parsley, for topping
Preheat oven to 400ºF and spray a casserole dish with nonstick cooking spray.
Slice zucchinis (the long way) into very thin strips. You should need 15 total strips. Lay zucchini onto a baking sheet and sprinkle with salt to draw out moisture. Set aside.
Next place marinara, broth, quinoa, and Italian seasoning into a large saucepan. Bring to boil, then turn heat to low, cover, and let simmer for 15 minutes.
Remove sauce from heat. Add cottage cheese and onion to the sauce and mix well.
Pat zucchini with a paper towel to absorb as much moisture as possible and then start to build your lasagna.
Pour a cup of sauce on the bottom of the pan for the first layer. Then, lay zucchini strips side by side on top of the sauce. We did 5 strips per layer. Add another cup of sauce and sprinkle 1/2 cup of mozzarella cheese over the sauce. Repeat two more times, creating 3 layers.
Top the whole lasagna with 1/3 cup of parmesan cheese and place in the oven. Bake for 20 minutes at 400ºF.
Remove from oven and let sit for 15-20 minutes*. Sprinkle with fresh parsley before serving.
When you first take the lasagna out of the oven, it will look very soupy, let it sit for 15 to 20 minutes to firm up!