Kristy has asked me to share this recipe. I feel honored that she is letting me guest post on her blog. I hope you try it and like it as much as I did. I started with a recipe in the July/August issue of Vegetarian Times and added the “ricotta” because I can’t imagine a lasagna without cheese. It turned out really good - much closer to the original than I thought it would be. I also put it together the night before I cooked it, so a day melding in the refrigerator may have helped the flavor.
Jamie (the big sister)
2 Large or 3-4 small Zucchini, cut lengthwise into ¼ inch-thick slices
1 25oz. jar marinara sauce
Ground beef substitute:
1 ½ cups low-sodium vegetable broth
1 cup quinoa, rinsed and drained
¼ cup finely chopped onion
1 tsp. dried oregano
¼ cup fresh basil leaves, chopped
¼ cup fresh parsley leaves, chopped
Ricotta cheese substitute:
1 14oz package firm tofu
2 Tbs Olive Oil
2 tsp onion powder
2 Tbs nutritional yeast
½ tsp salt
Water, as needed for consistency
1. Place zucchini slices on a plate. Sprinkle with salt and let stand to release moisture. Blot moisture from zucchini before using.
2. Bring broth, quinoa, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer about 25 minutes or until al liquid is absorbed. Remove from heat and stir in basil and parsley.
3. Blend (or smash with a fork) Ricotta cheese ingredients together. Add extra onion powder, salt and nutritional yeast to taste.
4. Spoon about 1/3 cup marinara sauce over bottom of 8x10 baking dish. Layer zucchini slices in bottom of pan. Spread ricotta cheese on zucchini slices. Spread quinoa mixture over ricotta, then spread marina over quinoa. Continue layering zucchini, ricotta, quinoa & marinara to create lasagna.
5. Bake 30 minutes at 400 degrees, or until zucchini is tender and top is bubbly. Let stand for about 15 minutes before serving.