Zucchini Quinoa Lasagna (Courgette /Zuchinni )
I used to work as a cook/server at a small cafe called Euphoria. I had heard that zucchini could be used as a noodle, and that quinoa can actually have flavour…I am generally not a fan, but this recipe made me want quinoa and vegetable noodles over pasta anyday!
I am sure its nothing new to many, I do not take credit for inventing the idea, but this is my creation and experiment that worked out swimmingly for me, and my customers to the cafe.
This is the vegetarian version. I have also made it with minced turkey in the quinoa mixture. You can also make this recipe vegan by simply replacing the 2 tbsp of cream cheese with a vegan mayo, and by using vegan cheese on the top!
- Slice 2 large ish zucchinis in 1/4 inch thick “noodles” , salt them, and less them strain in a colander or large bowl with paper towel for 15 minutes. Pat the slices dry when finished.
- In the meantime, preheat the oven to 375 F. Dice half a red onion (I prefer them to white onions but either is fine) and 2 cloves of garlic (I LOVE garlic).
- Measure out 1 cup of uncooked quinoa, and prepare 2 cups of stock with 1-2 tbsp of tomato ketchup or tomoato paste.
- Bring the quinoa, stock mixture, onion and garlic to the boil in a saucepan. Add in fresh or dried basil and parsley, I like about 1 tsp dried of each, or 1 tbsp fresh of each.
- Let the quinoa mix simmer for about 10-15 minutes until cooked. A little under cooked is fine too as it will keep cooking and absorbing the tomato sauce in the oven.
- Line the bottom of an 8 inch square pan with 1/2 cup of marinara sauce. Make the first layer of zucchini noodles on top (see photos). Its a bit of a jigaw at times but snip here and there and fit it out
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- Once quinoa is cooked, stir in 2 tbsp of cream cheese (i like the garlic one naturally).
- Cover the zucchini layer in 1/2 of the quinoa mixture, spreading it out evenly as possible with a spoon.
- Make the next layer of 1/2 cup marinara sauce, zucchini noodles, then other half of quinoa mixture. Top off with one last 1/2 cup layer of marinara sauce, and cheese!! Amount is up to you 🙂
- Put into the preheated oven and bake uncovered for roughly 25 minutes, until desired melty or crispy cheese goodness on top!
- Remove from the oven and LET IT SIT. Do not try to cut and serve until it has sat and congeled, otherwise it will slop onto the plate as a casserole, not a lovely square piece of lasagna.
- Once it has cooled I cut it into 4 portions. It freezes really well, which is great, or if I want to eat it right away I just nook it in the microwave briefly, or in the oven for a few minutes.
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BON APPETIT!
Olivia