Cheesy Zucchini Lasagna
Ingredients
The vegetables
-
3
large
zucchinis
-
½
medium
yellow onion
The sauce
-
24
oz.
marinara sauce
-
2
cups
vegetable broth
-
1
cup
uncooked quinoa
-
1
tablespoon
Italian seasoning
The cheese
-
1.5
cups
4% cottage cheese
-
2
cups
shredded mozzarella cheese
-
⅓
cup
shredded parmesan cheese
For topping
Instructions
- Preheat the oven to 400ºF and prepare a casserole dish with nonstick spray.
- Slice the zucchinis lengthwise into thin strips and sprinkle with salt to draw out moisture.
- In a large saucepan, combine marinara sauce, vegetable broth, quinoa, and Italian seasoning; bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove the sauce from heat and stir in cottage cheese and diced onion.
- Pat the zucchini strips dry with a paper towel to remove excess moisture.
- In the casserole dish, layer the ingredients starting with a cup of sauce, followed by zucchini strips, more sauce, and mozzarella cheese; repeat this layering two more times.
- Top the lasagna with parmesan cheese and bake for 20 minutes.
- Let the lasagna sit for 15-20 minutes before serving, and garnish with fresh parsley.
Nutrition Facts (estimated)
Servings
6
Calories
366
Total fat
16g
Total carbohydrates
32g
Total protein
24g
Sodium
20mg
Cholesterol
20mg
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