In an attempt to combine two of my favorite ingredients I decided to make a lasagna for me to go along with the regular lasagna I was making for my family. For them I made the full version with Bolognese sauce, Ricotta, Parmesan, Mozzarella, Regular Lasagna Noodles…you get the point…full fat and full flavor. That’s okay for them every once and awhile.
1/4 White Onion
1 clove garlic
2 cups Spinach
1 cup quinoa (I used red)
2 cups Chicken or Vegetable Broth
4 – 5 Zucchini
8 oz Skim Ricotta
1/2 cup Parmesan
1 Cup Skim Shredded Mozzarella
Bolognese Sauce (Recipe available in recipe section)
Make the Bolagnese (you can do this one or two days ahead of time)
Cooke the Quinoa according to the directions. I usually toast it in a dry sauce pan for about 1 minute then add the broth, bring to a boil and then reduce to low, cover and cook until liquid is absorbed.
Preheat Oven to 375 degrees
In a large skillet, saute the onion until translucent, and then add the garlic, saute garlic about a minute then add the spinach. Cook the spinach until wilted, it will shrink a lot, but you still need to start with a large enough skillet for when you first add it.
Set aside spinach mixture and allow it to cool a little while you slice the Zucchini.
I have tried every tool in my kitchen to master cutting thin strips of zucchini evenly, but have found just using a really good knife is my best option. Cut the ends off of the zucchini and slice it in half, this allows you to lay it down on the cutting board without it sliding around. Slice lengthwise about 1/4 inch slices of zucchini. You don’t want it to be too thin for this or it won’t hold up in the lasagna.
Mix the Ricotta, Cooled Spinach, 1/4 cup of Parmesan, and one egg together.
Assemble the Lasagna:
Spray a baking pan with olive oil. Put a small amount of the sauce on the bottom of the pan, layer zucchini strips, ricotta mixture, meat sauce, sprinkle a thin layer of mozzarella, more zucchini, ricotta, sauce, mozzarella…etc. I usually get three layers out of the ingredients. On the top layer, after you put the mozzarella add a layer of the cooled quinoa. You will probably have more quinoa then you need, so save it for another recipe.
Cover and Bake at 375 for 30 minutes. Remove the foil and bake another 10 minutes.