Barley Zucchini Lasagna (from Mama Pea’s quinoa lasagna)
- 1 large zucchini, sliced into very thin “noodles”
- 1c. barley
- 2c. vegetable broth
- 1 jar marinara sauce
- 2T. italian seasonings
- 1/2 t. garlic salt
- 2T. sour cream
- 4c. shredded cheese
Lay the zucchini “noodles” out on paper towel. Sprinkle with salt. Console yourself about how you really suck at thin-slicing zucchini. Let sit while you prepare the barley.
Combine barley, vegetable broth, garlic salt, seasonings, and 1/2 c. of marinara sauce. Bring to a boil. Cover and let simmer about 20 minutes, or until all the liquid is absorbed.
Pour small amount of marinara sauce in bottom of greased 8×8 casserole dish, enough to just cover the bottom. Pour the remaining marinara in to the barley. Add sour cream and mix well.
Blot the zucchini noodles with paper towel to absorb any excess moisture. Place a layer of zucchini in the casserole dish. Sprinkle with salt.
Cover with a layer of the barley/sauce mixture. Add cheese if desired.
Repeat layers: zucchini, barley/sauce, cheese, ending with cheese (or barley/sauce if not using cheese).
Bake 30 minutes at 400, or until zucchini is tender and cheese is melted and bubbly. Serves 4-6.
Mine fell apart when it was dished up but man, who cares. This was SO delicious and flavorful! I’m not always a huge zucchini fan (it depends), but I loved loved loved the thin noodles in the sauce. This is a definite repeat-recipe!
Hooray, Kristi! Email me at email@example.com to claim your prize.
I’m off to eat some lunch… maybe some leftover zucchini lasagna on spinach?