Go Back for Seconds Quinoa Lasagna

Go Back for Seconds Quinoa Lasagna
  • 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


  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.
  2. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
  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.
  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.
  5. Bake in the preheated oven until golden and bubbly, 35 to 40 minutes.

05/19/2018
Go Back for Seconds Quinoa Lasagna, recipe PT15M PT1H 5 455 calories

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