📖 Instructions

1. Preheat the Oven: Get started by preheating your oven to 375°F (190°C). This ensures your lasagna cooks evenly from the get-go.
2. Prepare the Zucchini: Slice the zucchinis thinly, about 1/8 inch thick. Spread the slices on a baking sheet, sprinkle with salt, and let them sit for 30 minutes. This step helps remove excess moisture. After 30 minutes, pat the zucchini slices dry with paper towels. I know, sounds like a hassle, but trust me, it's worth it!
3. Cook the Quinoa: Rinse the quinoa thoroughly under cold water. In a saucepan, combine the quinoa with water (or vegetable broth) according to package directions. Bring to a boil, then reduce heat and simmer until the quinoa is cooked and the liquid is absorbed, usually around 15 minutes. Fluff with a fork and set aside.
4. Make the Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally. This allows the flavors to meld beautifully.
5. Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, chopped parsley, salt, and pepper. Mix well until everything is nicely combined. Set aside.
6. Assemble the Lasagna: Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Layer zucchini slices over the sauce, covering the bottom of the dish. Spread half of the cooked quinoa over the zucchini.
7. Dollop half of the ricotta mixture over the quinoa. Sprinkle with a third of the mozzarella cheese. Repeat layers: tomato sauce, zucchini, remaining quinoa, remaining ricotta mixture, and another third of mozzarella cheese.
8. Top it Off: Finish with a final layer of zucchini slices, the remaining tomato sauce, and the remaining mozzarella cheese. Sprinkle with a bit of extra Parmesan cheese for good measure.
9. Bake the Lasagna: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. Be careful removing the foil, the steam can be quite hot!
10. Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut. Garnish with fresh basil or parsley, if desired. Enjoy your deliciously healthy and gluten-free lasagna!