Test Kitchen: Zucchini Quinoa Lasagna

Jay Patruno, Junior Dietetics Student, SAR ’18

What do you do get when you have almost 60 people packed into a studio apartment in StuVi II? Make quinoa lasagna of course! Sargent Choice Test Kitchen took off at full speed this past Wednesday evening filling West Campus not only with savory aromas of Italian cuisine but also the comforting sounds of social interaction and establishing common ground.

The quinoa lasagna with zucchini noodles is a healthy twist on a classic, family-style meal. This worked perfectly for a large crowd. Even for those skeptics less enticed by the sounds of this seemingly weird rendition of a home-cooked classic, the thinly sliced zucchini noodles with the sweet quinoa tomato sauce left every single person coming back for seconds (maybe even thirds).

The best thing about a recipe like this is that it is a vegetarian dish composed of fresh produce and a complete protein (quinoa). This allows for anyone to jazz it up to their liking. The recipe only calls for chopped onions in the sauce but you could easily add an array of other produce such as garlic, bell peppers, beans, fresh tomatoes, etc. Not only would this increase the flavor profile of the dish but it would also enhance the nutritional composition as well.

Overall the experience was entirely heart-warming, seeing people from all different backgrounds, ages, and majors come together around a dish that satisfied all palates. A interesting tip though, after slicing the zucchini, sprinkle them with a little salt, then layer with paper towels in order to draw out the moisture. This helps the “noodles” from getting overly soggy when baked or causing the dish to be too soupy. We look forward to hopefully seeing you next Wednesday to cook, eat, play games, and chat!