Zucchini Lasagna

A combo of marinara sauce, zucchini and quinoa, this is a great light alternative for the traditional lasagna. Have a salad on the side and you have a great meal!



Zucchini Lasagna



2 large zucchini, sliced lengthwise into 12 thin

1 cup quinoa, uncooked (FS)

2 cups chicken broth/stock (FS)

1/2 cup tomato sauce (FS)

1/4 cup yellow onion, diced

1 tsp. dried italian seasoning (FS)

1 Tbsp. dried basil (FS)

2 Tbsp. cream cheese

Salt and Pepper, to taste (FS)

1 24 oz. jar marinara (FS)

1/2 cup cheese, shredded



Cut zucchini. In a medium saucepan, combine quinoa, stock, tomato sauce, onion and seasoning. Bring to a boil. Simmer for 20 minutes.

Preheat oven to 350°. When quinoa is cooked, add cream cheese and basil. Add salt and pepper to taste. Mix gently.

In an 8x8 glass dish, spread about 3/4 cup sauce. Layer four zucchini and spread half of quinoa on top. Repeat once. Finish with layer of zucchini, remaining sauce and mozzarella cheese. Bake, uncovered for about 30 minutes. Let stand for about 10 minutes before cutting.



Makes 4-5 servings.



I am off to make my meal plan for the week. What are you having for dinner this week?