Quinoa Lasagna

 Main Dishes  Comments Off on Quinoa Lasagna
Sep 272013

Quinoa Lasagna | My Little Gourmet

Yes, here it is again…quinoa. The last time I shared a quinoa recipe was this Mediterranean Quinoa Salad, which was a looong time ago. I am way past due for another recipe.

Quinoa Lasagna | My Little Gourmet

If you guys use your favorite pre-made tomato sauce, this lasagna is so easily and quickly prepared. To top it off, it is healthy and Arik absolutely loved it. He even requests quinoa now, when I ask him what he wants to eat. I better get to work and find some more recipes…if anyone has suggestions, I am all ears! 🙂

Quinoa Lasagna | My Little Gourmet


Quinoa Lasagna
Prep time
Cook time
Total time
Serves: 8
  • 2 cups/480ml water
  • 1 cup/170g quinoa
  • 1 tablespoons olive oil
  • 1 large onion, chopped
  • 1 cup/100g mushrooms, sliced
  • 2 cloves garlic, pressed
  • 2 cups/500g tomato sauce or pasta sauce
  • 2 cups/400g cottage cheese
  • 1 large egg, beaten
  • ¼ cup/15g parmesan cheese
  • 2 tablespoons chopped fresh basil or ½ teaspoon dried basil
  • 1 tablespoon dried oregano
  • 1 medium zucchini
  • 2 cups packed fresh spinach (tough stems removed) or 250g frozen spinach, thawed and liquid squeezed out
  • 1½ cups/150g shredded mozzarella cheese
  • salt and pepper
  1. Grease a 9-by-13-inch (23-by-33-cm) baking dish.
  2. Place quinoa in a strainer and rinse really well. Add it to a medium saucepan, along with the water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until there is no water left in the pan. Fluff with a fork and spread evenly in the bottom of the baking dish.
  3. Preheat oven to 350℉/175℃.
  4. Add oil to a large saucepan and place over medium heat. Add onion and cook, stirring frequently for about 5 minutes or until transparent and slightly browned.
  5. Add mushrooms and cook for about 3 to 4 minutes until softened and very little moisture is left in the pan. Add the garlic and tomato sauce, stir until hot and remove from heat.
  6. Combine cottage cheese and beaten egg in a medium bowl. Add parmesan cheese, basil, and oregano and mix well.
  7. Spread ⅓ of the tomato sauce over the quinoa and top with all of the zucchini.
  8. Top this with all of the cottage cheese mixture, ½ of the remaining sauce, and all of the spinach. Finish with the remaining sauce and spread mozzarella on top.
  9. Bake lasagna for 35 to 40 minutes or until cheese is melted, bubbling and slightly browned around the edges.
  10. Allow lasagna to stand for 10 minutes before serving.

Recipe adapted from Eating Well.
 Posted by at 12:30
Apr 262013

Cheesy Tuna Pasta Bake | My Little Gourmet

Since my kid is not too keen on spinach, I am always looking for ways to hide it. I’ve shared our green eggs and ham (his favorite way to eat spinach) with you guys and now I’ve come across this tuna casserole. This recipe not only intrigued me because of the spinach, but also because it doesn’t call for a can of Cream of So-and-So Soup, which is rare with tuna casserole recipes. The spinach is added to a self-made creamy cheese sauce and was eaten without any complaints, which doesn’t happen often when there is spinach involved.

Cheesy Tuna Pasta Bake | My Little Gourmet

The one thing that bothers me about this recipe is the amount of dishes you have to wash in the end. Unfortunately, it’s unavoidable, but you will see, it is well worth it. I end up just washing all of the pots while the casserole is baking in the oven, so once dinner is done and eaten, all I have to wash is the casserole dish. I know what you’re thinking…why is this lady giving me a play-by-play of her dish washing routine? To be honest, I don’t know why, and I’m done now. 🙂

Cheesy Tuna Pasta Bake | My Little Gourmet

The great thing about this casserole is that we always have enough left-overs for another meal and it freezes really well. So, other than the dish-washing, it really is a favorite in our home, and your kids will get their spinach and tuna all in one. Doesn’t get much better than that!

Cheesy Tuna Pasta Bake | My Little Gourmet

5.0 from 2 reviews
Cheesy Tuna Pasta Bake
Prep time
Cook time
Total time
Serves: 5-6
  • 10oz./300g fusilli pasta
  • 2 tablespoons butter
  • 1 garlic clove, pressed
  • 1 onion, chopped
  • 1 bell pepper, seeded and chopped
  • 1 tablespoon cornstarch
  • ½ cup/120ml water
  • 14oz./400g canned chopped tomatoes
  • ½ teaspoon basil, dried
  • ½ teaspoon oregano, dried
  • 2 tablespoons parsley, fresh
  • 12oz./360g (2 cans) tuna in water, drained and flaked
  • 2 tablespoons flour
  • 1¼ cups/300ml milk
  • 3oz./90g frozen or a few handfuls of fresh spinach, thawed, drained and chopped
  • ¾ cup/100g shredded cheese, we used gouda, but cheddar works great as well plus a few handfuls of cheese for the topping
  1. Preheat the oven to 350℉/180℃.
  2. Boil the pasta just until al dente, drain and rinse off with cold water in order to keep it from over-cooking.
  3. Melt one tablespoon of butter in a large pot on medium heat. Add the garlic and ½ of the chopped onion and cook until soft. Add the bell pepper and continue to cook for another 2-3 minutes.
  4. Stir the cornstarch into the ½ cup of water until dissolved, then add it along with the chopped tomatoes to the onions. Bring to a boil.
  5. Then add the herbs and cook gently for about 5 minutes.
  6. Mix in the flaked tuna, heat through and season to taste.
  7. While the tomato sauce is cooking, melt the other tablespoon of butter in a medium pot, add the rest of the onion and cook until soft.
  8. Add the flour and continue to stir until well-mixed. Take the pot off of the heat and slowly add the milk continuing to stir. Place pot back on heat and allow to simmer under continuous stirring until sauce is thickened and smooth.
  9. Add the chopped spinach and stir until heated through or wilted (if using fresh).
  10. Remove from heat and stir in grated cheese.
  11. Mix the pasta and tomato sauce together and place in a greased oven-proof dish.
  12. Top with the spinach cheese sauce and sprinkle with some more grated cheese.
  13. Bake for 25 minutes or until golden brown.
Recipe adapted from Annabel Karmel 
 Posted by at 13:30

Green Eggs and Ham

 Breakfast  Comments Off on Green Eggs and Ham
Oct 182012

“I do so like green eggs and ham!
Thank you!
Thank you,

Green eggs and ham made with spinach

We all know them and grew up with them…Dr. Seuss Books are classic children’s books that in my son’s opinion never get old. 😉 Green Eggs and Ham is no exception to that statement.  Arik loves listening to this story and when I told him we were going to actually eat some green eggs and ham for breakfast he almost lost it.  He ended up asking for thirds, so this recipe has now become a regular one on our weekends

Even if your kids don’t know this story, green eggs are always fun to eat and a great way to get some spinach into their bellies! Enjoy and have fun reading with your kids!


Green Eggs and Ham
Prep time
Cook time
Total time
Serves: 4
  • 3 teaspoons butter
  • 4 slices of ham
  • 1 pound of spinach (fresh or frozen)
  • 3 tablespoons milk
  • 6 eggs
  • salt
  • pepper
  • parmesan cheese
  1. Melt 1 teaspoon of butter in a skillet and add the spinach. Cook stirring often until the spinach wilts. Then add the milk and allow to cook for another 2 to 3 minutes. Puree the spinach and set aside to cool.
  2. Melt 1 teaspoon of butter in the same skillet and cook the ham about a minute per side and set in a pre-warmed oven to keep warm.
  3. In a large bowl, whisk together the eggs, puree, salt and pepper.
  4. Melt the rest of the butter in the skillet and add the egg mixture. Cook, stirring occasionally for about 3 to 4 minutes.
  5. Serve with some parmesan cheese sprinkled on top if you like.



 Posted by at 12:08