• ▢
  Rinse quinoa with a sieve.
  285 grams quinoa
• ▢
  In a large skillet, heat oil.
  2 Tbsp olive oil
• ▢
  Caramelize garlic and diced onion.
  2 cloves fresh chopped garlic, 200 grams sweet maui onion
• ▢
  Add ground meat and brown.
  907 grams ground turkey or beef
• ▢
  Remove fat.
• ▢
  Add Sammy Wong's all purpose season, fresh blended tomato and tomato paste.
  4 tsp Sammy Wong's all-purpose seasoning, 907 grams fresh tomatoes, 2 Tbsp tomato paste
• ▢
  Stir and cook until it comes to a boil.
• ▢
  Add quinoa, cover, turn off heat and allow to cool.
• ▢
  Thinly slice the zucchinis.
  907 grams zucchini

The Ricotta filling

• ▢
  Whisk egg in a bowl.
  1 egg
• ▢
  Add Nantucket all-purpose seasoning and ricotta cheese.
  1 tsp Sammy Wong's all purpose seasoning, 454 grams ricotta cheese
• ▢
  Add ½ of the parmesan cheese.
• ▢
  Stir until combined.

Assembly

• ▢
  Preheat oven to 375℉ or 191℃
• ▢
  Place a thin layer of the tomato meat mixture on the bottom.
• ▢
  Add the first layer of thinly sliced zucchinis, overlapping slightly. Use ⅓ of the zucchinis.
• ▢
  Spread ½ of the remaining meat mixture.
• ▢
  Spread ½ of the ricotta mixture.
• ▢
  Spread ⅓ of the shredded mozzarella cheese.
• ▢
  Add second layer of thinly sliced zucchinis, in the opposite direction as the first layer.
• ▢
  Spread the rest of the meat mixture.
• ▢
  Spread the rest the ricotta mixture.
• ▢
  Spread ⅓ of the shredded mozzarella cheese.
• ▢
  Add the final layer of thinly sliced zucchinis, in the same direction as the first layer.
• ▢
  DO NOT add the rest of the mozzarella and parmesan yet.
• ▢
  Bake the "lasagne" for 30 minutes.
• ▢
  Combine the mozzarella and parmesan cheese.
• ▢
  Sprinkle the last of the mozzarella and parmesan mixture on the top.
• ▢
  Bake for another 15 minutes until the cheese is melted.
• ▢
  Remove from the oven and allow it to rest for 15-20 minutes before cutting. This allows the lasagne to keep it's shape when cutting.