This recipe is brilliant. I wish I could take credit for this recipe because it bit alas, I cannot, I found it at Peas and Thank You, a blog I adore. I can totally relate to the author Sarah, (aka "Mama Pea") as we lead similar lives filled with kids schedules and activities, and while stressful, love it. We both also have a passion for cooking and love our time in the kitchen cooking for the family or cooking just for the sake of it. If that sounds like you then you really need to check out her site!
I changed it up a litte from original only in that I used leek instead of onion and fresh oregano instead of dried, simply because that is what I had on hand. I added some tomato paste to the quinoa mixture because I had an open container of it in the fridge, put a small amount of Daiya Mozzarella Shreds in each layer instad of just on top and then finished it off with a sprinkling of bread crumb. Other than that this is pretty much an exact replica of the original, which I may have mentioned is brillant!
In any case, this is a something I absolutely will make over and over . I am excited to bring the leftovers for lunch a few days this week; that is if I can keep myself from eating the rest of it this weekend!
Zucchini Quinoa Lasagna
3 small zucchini
1 cup quinoa, rinsed
2 cups vegetable stock
1/2 cup unseasoned tomato sauce
1 leek, chopped (white and light green part only)
1 tbsp fresh oregano, chopped
2 tbsp vegan cream cheese (I used Tofutti brand)
1 tbsp tomato paste
1/4 cup fresh parsley, chopped
1//4 cup fresh basil, chopped
~1/2 cup shredded vegan cheese (I used Daiya Mozzarella Shreds)
13 oz marinara sauce (I used a jar sauce)
1/4 cup fine breadcrumbs
Salt and pepper to taste
Cooking oil spray
Preheat oven to 400 degrees.
Cut the ends off of the zucchini and slice lengthwise into 12 1/4" thick slices. This is most easily done using a mandoline but you may use a knife. Place the zucchini strips into a colander lined with paper towels, lightly salt them and set aside. This will allow some of the moisture to be removed from the zucchini.
In a sauce pan place the vegetable stock, tomato sauce, quinoa, leek and oregano. Bring to a boil and then turn the heat to low and allow to simmer, covered, for 20 minutes or until the liquid is absorbed by the quinoa. Remove from the heat, add the vegan cream cheese, tomato paste, parsley and basil. Season with salt and pepper and stir to incorporate all ingredients.
Spray an 8x8 baking dish with cooking oil spray. Put enough marinara sauce to cover the bottom of the dish. Blot the zucchini dry with a fresh paper towel and place 4 zucchini strips on top of the marinara. Spread some of the quinoa mixture on top of the zucchini layer (I found it easiest to do this with my hands). Add some of thee shredded vegan cheese and repeat the layering process until you end up with a top layer of zucchini. Finish with the rest of the marinara sauce and shredded vegan cheese. Sprinkle with bread crumbs and bake at 400 degrees for 30 minutes until bubbly and the zucchini is soft.
Let stand at least fifteen minutes before serving.