Sep 272013
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.
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! 🙂
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Quinoa Lasagna
Prep time
Cook time
Total time
Author: Laura
Serves: 8
Ingredients
- 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
Instructions
- Grease a 9-by-13-inch (23-by-33-cm) baking dish.
- 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.
- Preheat oven to 350℉/175℃.
- 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.
- 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.
- Combine cottage cheese and beaten egg in a medium bowl. Add parmesan cheese, basil, and oregano and mix well.
- Spread ⅓ of the tomato sauce over the quinoa and top with all of the zucchini.
- 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.
- Bake lasagna for 35 to 40 minutes or until cheese is melted, bubbling and slightly browned around the edges.
- Allow lasagna to stand for 10 minutes before serving.
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