Gluten-Free Garden Vegetable & Quinoa Lasagna
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Credit: Eric Stein, CCE, MS, RD
Sizzle, Winter 2013
4 cups vegetable broth
2 cups quinoa (rinsed thoroughly, drained)
1 t. kosher salt
2 (25-oz.) jars marinara sauce
8 fresh basil leaves, chopped
1 cup ricotta cheese
1 cup crumbled goat cheese
2 large zucchini, cut in thin rings
2 large summer squash, cut in thin rings
2 large eggplants, peeled, cut in half lengthwise, thinly sliced
1 cup finely grated Parmesan cheese
Method: Preheat oven to 400°F. In small saucepot, combine broth, quinoa and salt. Stir well; bring to a boil. Cover pan; reduce heat to simmer. Cook quinoa for 15 minutes. Turn off heat, allowing quinoa to rest covered for 5 minutes. Transfer quinoa to large bowl; add 1 jar marinara sauce and basil. Mix to combine. Fold in ricotta cheese and goat cheese. Spoon ¼ remaining jar marinara sauce into 8-inch square baking dish, covering bottom. Place overlapping slices zucchini, squash and eggplant over marinara sauce. Spoon half quinoa mixture over vegetables. Cover with another ¼ jar marinara. Repeat with more vegetables, remaining quinoa and ¼ jar marinara. Top with remaining vegetable slices and remaining marinara. Sprinkle Parmesan over top. Cover pan with aluminum foil; bake 30 minutes. Remove foil; cook uncovered for 15 minutes or until zucchini is tender and top is bubbly and browned.
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