This yummy lasagna is made with long flat zucchini slices used in the place of noodles, quinoa that has been simmered in a sauce, fresh parsley, fresh basil and a yummy pumpkin seed pesto. You and your family will love this delicious meal packed with flavor! Add a green salad and some crusty Artisan bread for the perfect meal.Ingredients:
1 recipe for pumpkin pesto (see below)
2 large zucchini, cut in long flat strips (you will have 12-15 strips)
2 cups no-salt vegetable broth
1 cup quinoa
1/2 cup tomato sauce
1/4 yellow onion finely minced
1 tsp. dried oregano
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley leaves, chopped
1 25-oz. jar pasta sauce (your favorite)
1/4 cup shredded non-dairy mozzarella style cheese
Pumpkin Seed Pesto Recipe:
1/4 cup raw pumpkin seeds shelled
1 tablespoon nutritional yeast
1 clove garlic
1/4 cup plus 2 tablespoons fresh basil leaves
1/4 cup pus 2 tablespoons fresh parsley leaves
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons no-salt vegetable broth
1.) To make pesto sauce combine the pumpkin seeds, nutritional yeast and garlic in a small processor or blender. Grind well. Add basil, parsley, lemon juice, olive oil and broth. Blend until you have a nice smooth paste.
2.) Preheat oven to 400 degrees F. Slice zucchini into long flat strips and place on paper towel. Lightly salt and cover with another paper towel. Let zucchini sit to release moisture.
3.) Bring vegetable broth, quinoa, tomato sauce, onion, and oregano to a boil in small saucepan. Cover and reduce to simmer for 25 minutes. Remove from heat and stir in basil and parsley.
4.) Spoon 1/3 cup pasta sauce on bottom of square 8 inch baking dish. Remove zucchini from paper towels and wipe of salt. Lay 4 or 5 zucchini slices across top of pasta in baking dish. Spoon half of the quinoa over zucchini and cover with another 1/3 cup pasta sauce. Repeat with another 4 or 5 zucchini slices, remaining quinoa, and another 1/3 cup pasta sauce. Top with remaining 4-5 zucchini slices. Mix remaining pasta sauce with the pumpkin seed pesto and add to top of zucchini slices. Sprinkle with 1/4 cup non-dairy cheese.
5.) Place in oven uncovered on cookie sheet and bake for 30 minutes. Edges will be bubbly. Let sit 5 minutes before serving.