2tbsp.mozzarella cheese to sprinkle on topoptional
1/2tsp.pepperhelps the body absorb turmeric better!
Preheat oven to 400 degrees F. Cook quinoa according to package directions.
Wash and rinse zucchini and cut the top off. Using a mandoline slicer, slice the zucchini into thin strips and place strips on a sheet of paper towel. Continue with remaining zucchini and yellow squash. Use paper towels to squeeze out extra moisture from the zucchini.
In a small bowl combine egg plus ricotta cheese, parmesan cheese, Italian seasonings, turmeric and black pepper and salt (the mixture will be bright yellow from the turmeric!). Whisk until combined. In another bowl mix of quinoa and ¼ cup marinara sauce together.
Cover the bottom of a 9-in glass skillet with marinara sauce (you can also use a cast iron skillet or a glass pie dish to make this lasagna circular like I did).
Add a layer of zucchini, then a layer of quinoa, then a thin layer of turmeric ricotta (the back of a spoon works well to spread it. Add another layer of zucchini and repeat with remaining ingredients. You should end with zucchini on top. Spread a little more marinara sauce on top just to cover and a sprinkle of mozzarella cheese. Layers go like so: zucchini, quinoa, turmeric ricotta.
Bake for 20 minutes and then cover with aluminum foil and back for another 10 minutes.
Enjoy on top of greens of on the side of baked chicken or fish. Store in an airtight container in the fridge for about 4-5 days.
To make this recipe dairy free, use cashew ricotta or a vegan cheese blend in place of ricotta, mozzarella, and parmesan cheese.