Go Back for Seconds Quinoa Lasagna

This is a delicious way to use quinoa. It's comfort food with a healthy twist with vegetables and low-calorie cheeses. I adapted it from a recipe found in Eating Well. Although it's gluten-free, it doesn't taste like it.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 254 Calories

Ingredients

• 1 egg
• 2 tablespoons chopped fresh parsley
• 1 pinch salt and ground black pepper to taste
• 2 cups chicken broth
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• ½ cup grated Parmesan cheese, divided
• cooking spray
• 1 cup uncooked quinoa
• 2 cups baby spinach leaves
• 3 cups pasta sauce
• 1 (8 ounce) container part-skim ricotta cheese
• 1 ½ zucchini, sliced
• 1 ball fresh mozzarella, shredded

Recipe Instructions

Step 1

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.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

Step 3

Mix ricotta cheese, 1/4 cup Parmesan cheese, egg, basil, parsley, and oregano together in a large bowl. Season with salt and black pepper.

Step 4

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.

Step 5

Bake in the preheated oven until golden and bubbly, 35 to 40 minutes.