- 2 cups chicken broth
- 1 cup uncooked quinoa
- cooking spray
- 1 (8 ounce) container part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 1 egg
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 pinch salt and ground black pepper to taste
- 3 cups pasta sauce
- 1 1/2 zucchini, sliced
- 2 cups baby spinach leaves
- 1 ball fresh mozzarella, shredded
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- Mix ricotta cheese, 1/4 cup Parmesan cheese, egg, basil, parsley, and oregano together in a large bowl. Season with salt and black pepper.
- 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.
- Bake in the preheated oven until golden and bubbly, 35 to 40 minutes.
05/19/2018
recipepes.com
Go Back for Seconds Quinoa Lasagna, recipe
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5
455 calories
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