I haven’t been in the mood to cook for a while. For the last few weeks, Mike and I ate dinner out and ordered delivery (many) more times than I care to admit. I’m not sure if it’s because we both lacked the energy to schlep food home from the grocery store six blocks away or if we just haven’t had the desire to cook after work. Probably both.
I finally jumped back into cooking with a recipe that I love. One of Mama Pea‘s famous veg*n recipes (vegan or vegetarian, depending on whether you use real or mock cheese) has become a go-to in this household. For our second trip down memory lane, I’d like to share Zucchini Quinoa Lasagna.
These pictures were taken back in October during my first attempt at the dish. I’ve since made it five or six times and have yet to be disappointed. Instead of pasta, the recipe calls for long, thin slices of zucchini layered with marinara sauce and a quinoa mixture.
It’s not your traditional pasta and cheese lasagna, but the flavor of the quinoa is reminiscent of noodles, the creaminess of just a couple spoonfuls of cream cheese adds richness, and the the tender zucchini slices give a lot of body to the meal. Eating one sixth of the recipe is incredibly filling, and don’t forget quinoa is a complete protein. The nutrition analysis is my own using caloriecount.com’s recipe analyzer, using low-fat cream cheese and the sprinkle of mozzarella on top. My love affair with cheese means I’ll never go vegan, myself, but feel free to try it with tofutti and Daiya or another vegan “cheese.”
Low-calorie and incredibly filling. Go on, I dare you to try it.