Go Back for Seconds Quinoa Lasagna recipe
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- 2 cups chicken broth 1 cup uncooked quinoa cooking spray 1 (8 ounce) container part-skim ricotta cheese ½ cup grated Parmesan cheese, divided 1 egg 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh oregano 1 pinch salt and ground black pepper to taste 3 cups pasta sauce 1 ½ zucchini, sliced 2 cups baby spinach leaves 1 ball fresh mozzarella, shredded
Nutrition Info
- 253.6 caloriescarbohydrate: 24 gcholesterol: 48.5 mgfat: 11.5 gfiber: 3.5 gprotein: 13 gsaturatedFat: 5.9 gservingSize: -sodium: 459.8 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Go Back for Seconds Quinoa Lasagna
Directions
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Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low and cook until liquid is absorbed, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
Mix ricotta cheese, 1/4 cup Parmesan cheese, egg, basil, parsley, and oregano together in a large bowl. Season with salt and black pepper.
Spread cooked quinoa in the bottom of the baking dish. Top with 1/3 of the pasta sauce. Cover with zucchini slices and ricotta mixture. Top with another 1/3 of the pasta sauce. Scatter all the spinach on top. Cover with remaining 1/3 of the pasta sauce and shredded mozzarella cheese. Sprinkle remaining 1/4 cup Parmesan cheese on top.
Bake in the preheated oven until golden and bubbly, 35 to 40 minutes.