Ingredients
2cupschicken broth
1cupquinoa,uncooked
cooking spray
8ozricotta cheese,part skim
½cupparmesan cheese,grated, divided
1egg
2tbspfresh basil,chopped
2tbspfresh parsley,chopped
1tbspfresh oregano,chopped
1pinchsalt and ground black pepper,to taste
3cupspasta sauce
1½zucchini,sliced
2cupsbaby spinach leaves
1fresh mozzarella ball,shredded
Preparation
Bring the chicken broth and quinoa to a boil in a saucepan. Reduce the heat to medium-low and cook for about 20 minutes until liquid is absorbed.
Preheat the oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
Mix the ricotta cheese, ¼ cup of Parmesan cheese, egg, basil, parsley, and oregano together in a large bowl. Season with salt and black pepper.
Spread the cooked quinoa in the bottom of the baking dish. Top with ⅓ of the pasta sauce. Cover with zucchini slices and ricotta mixture.
Top with another ⅓ of the pasta sauce. Scatter all the spinach on top. Cover with remaining ⅓ of the pasta sauce and shredded mozzarella cheese. Sprinkle remaining ¼ cup Parmesan cheese on top.
Bake in the oven for 35 to 40 minutes until golden and bubbly.
Serve warm, and enjoy!
