Ingredients

The following ingredients have 6 Servings
  • 3 large zucchinis
  • 24 oz. jar marinara sauce (2.5 cups)
  • 2 cups vegetable broth (or water)
  • 1 cup uncooked quinoa
  • 1 tablespoon Italian seasoning
  • 1/2 medium yellow onion, diced (any kind will work)
  • 1.5 cups 4% cottage cheese
  • 2 cups shredded mozzarella cheese
  • 1/3 cup shredded parmesan cheese
  • fresh parsley, for topping

Instruction

  • Preheat oven to 400ºF and spray a casserole dish with nonstick cooking spray.
  • Slice zucchinis (the long way) into very thin strips. You should need 15 total strips. Lay zucchini onto a baking sheet and sprinkle with salt to draw out moisture. Set aside.
  • Next place marinara, broth, quinoa, and Italian seasoning into a large saucepan. Bring to boil, then turn heat to low, cover, and let simmer for 15 minutes.
  • Remove sauce from heat. Add cottage cheese and onion to the sauce and mix well.
  • Pat zucchini with a paper towel to absorb as much moisture as possible and then start to build your lasagna.
  • Pour a cup of sauce on the bottom of the pan for the first layer. Then, lay zucchini strips side by side on top of the sauce. We did 5 strips per layer. Add another cup of sauce and sprinkle 1/2 cup of mozzarella cheese over the sauce. Repeat two more times, creating 3 layers.
  • Top the whole lasagna with 1/3 cup of parmesan cheese and place in the oven. Bake for 20 minutes at 400ºF.
  • Remove from oven and let sit for 15-20 minutes*. Sprinkle with fresh parsley before serving.