Lasagna anyone?

So.....   with the checkmark by my taxes I can move on to

some fun things on my list.  I really do love to cook and I love to

 find new recipes that are both nutritious and tasty. 

"The Man" tells me that my

taste buds are corrupted because of my new eating choices.

I've got news for him that eating vegan food does not mean that

you are eating food with no flavor.  Actually he is a hypocrite

  because he asked me the other day if I knew how to

make anything that didn't have onions or garlic it it!!

What was he trying to say??

His taste buds are the ones that

are corrupted with all the chemicals and crap that are put into

processed foods.  Hopefully he will see the light one day

but until then I will continue to slowly add "good" things

into his diet until he realizes how SMART I am.

I was over checkin out the Peas & Thank You blog and she

had the most delicious sounding lasagna.  Eating healthier doesn't

mean you have to give up things you love (and I love lasagna!!)

I think this is going to be the "new" recipe that I try this month.

Give it a try and see what you think.

Serves 4-6

2 large zucchini, cut into 12 thin, 1/4 in. thick slices

salt

1 c. quinoa, rinsed

2 c. vegetable broth

1/2 c. tomato sauce

1/4 c. minced onion

1 t. dried oregano

1/4 c. fresh basil, chopped

1/4 c. fresh parsley, chopped

2 T. organic or non-dairy cream cheese (optional)

salt and pepper to taste

1 jar organic marinara sauce

1/2 c. organic or non-dairy cheese (optional)

Preheat oven to 400.

To prepare zucchini, cut a strip off of one side to make a flat base. Then, thinly slice zucchini into "noodles." You’ll want 12 noodles in total.

Place noodles in a colander and sprinkle with salt, layering between paper towels. Let this sit and absorb moisture while preparing the quinoa.

Combine quinoa, vegetable broth, tomato sauce, onion and oregano in a large saucepan and bring to a boil. Cover and lower heat, simmering for 20 minutes.

When quinoa has absorbed all the liquid, fold in cream cheese and herbs. Add salt and pepper to taste, and try not to eat the whole pot.

Pour enough of marinara in the bottom of an 8×8 baking dish to cover the bottom. Using a clean dry towel, blot remaining moisture and salt from zucchini and layer 4 noodles across the sauce.

Put a layer of quinoa across the zucchini, and cover with another 1/3 c. of marinara sauce. Repeat with another layer of quinoa, sauce and zucchini. Top the final layer of zucchini with remaining sauce and 1/2 c. of cheese, if using.

Bake lasagna for 30 minutes, until heated through and zucchini is tender.



Zucchini Quinoa Lasagna