If anyone has a garden or lives anywhere close to a Farmer’s Market they know zucchinis are season. My daughter is at the Natural Gourmet Institute this year, and reminded me that this vegetable lasagna is a great way to pack in your veggies in a hearty manner!
In a greased casserole dish, layer the following:
- Zucchini slices (Before layering, bake in 350° F oven, drizzled with olive oil and salt, for approx. 15-20 minutes)
- Vodka pasta sauce
- Cooked organic red quinoa
- More vodka pasta sauce
- Cottage cheese
- Roasted red & green peppers
- Basil
- Sautéed mushrooms
- Caramelized red onions
- Vodka pasta sauce
- Parmesan cheese
- Salt & pepper
- Shredded marble cheese
Bake the whole casserole at 350° until the cheese starts to bubble and brown on top! Let sit for 5 minutes before serving.
This casserole also does great as a frozen dish – just unthaw and bake!
– Carlene
Yum! I’ve never heard of quinoa lasagna before. I will be adding this to my recipe to-do list.