Have you ever made zucchini lasagna? If not, you need to make it right away. This recipe is packed with veggies and protein, and it can be made vegan if you use vegan cheeses. Zucchini slices replace lasagna noodles. Ground beef is substituted by quinoa and lentils cooked in marinara sauce. The addition of salad greens and bell pepper makes this dish even more nutritious. Ready to try it?
Zucchini lasagna with quinoa and lentils (adapted from Peas and Thank You)
2 large zucchini or 3 medium ones, sliced thinly, about ¼ inch
½ cup quinoa, rinsed and drained
½ cup lentils
1 25oz jar of marinara sauce, divided (you won’t need the whole jar)
½ cup diced bell pepper
2 tablespoons of Neufchatel cheese (lighter than cream cheese) or vegan cream cheese
a handful of greens (baby kale, baby spinach, etc.)
1/2 cup water
¼ cup parsley, oregano, or basil (optional)
shredded or Parmesan cheese (optional)
1. Sprinkle zucchini slices with salt, top them with paper towels. Set aside so the water can be removed while you prepare the quinoa and lentils.
2. In a saucepan, combine quinoa, lentils, 1 cup of marinara sauce, water, bell pepper, and bring to a boil. When it boils, reduce it to a simmer and cook covered for 20 minutes. After 20 minutes, remove the lid and cook for 5 more minutes for the liquid to be absorbed.
3. Turn off the heat and add the cheese, greens, and herbs (if using). Blend them well.
4. Pre-heat oven to 400F.
5. Lasagna assembly: add 1/3 cup of marinara sauce on a 8-in square baking pan. Pat dry the zucchini slices and place them over the sauce. Add half of quinoa and lentils and then cover with 1/3 cup marinara sauce. Repeat the steps: zucchini, quinoa, marinara sauce. Top the last layer with shredded or Parmesan cheese if desired.
5. Bake lasagna for 25-30 minutes (oven times vary).
Guest Blog Written By: Illane Maximo from Cultiv8 Health