This sound quinoa lasagna recipe has a layer of quinoa (instead of noodles) alongside vegetables, cheddar and spices. However it has an aftertaste like solace food, you can definitely relax, this quinoa lasagna recipe is easy – you’ll in any case have space for dessert. To save time, utilize your #1 jolted pureed tomatoes in this vegan lasagna.
- 2 cups water
- 1 cup quinoa
- 2 tablespoons canola oil or olive oil
- 1 cup chopped onion
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 2 cups tomato sauce or prepared pasta sauce
- 2 cups no-salt-added low-fat cottage cheese
- 1 large egg, beaten
- ¼ cup grated Parmesan cheese
- 2 tablespoons minced fresh basil or 1/2 teaspoon dried
- 1 tablespoon dried oregano
- 2 cups sliced zucchini
- 2 cups packed fresh spinach, tough stems removed
- 1 ½ cups shredded part-skim mozzarella cheese
Cover a 9-by-13-inch baking dish with cooking shower. Join water and quinoa in a medium pot. Heat to the point of boiling. Diminish to a stew, cover and cook for 15 minutes. Cushion with a fork. Equitably spread the quinoa in the pre-arranged dish.
Preheat broiler to 350 degrees F.
Clear out the pan, then, at that point, add oil and intensity over medium intensity. Add onion; cook, blending habitually, until straightforward and beginning to brown, 5 to 6 minutes. Add mushrooms; cook, blending, until the mushrooms are relaxed and very little dampness is left in the skillet, 3 to 4 minutes. Add garlic and sauce. Mix until hot. Eliminate from heat.
Join curds and egg in a medium bowl; blend well. Mix in Parmesan, basil and oregano.
Spread 33% of the sauce over the quinoa. Make a layer of the relative multitude of zucchini, then, at that point, all the curds blend, then a portion of the leftover sauce, then, at that point, all the spinach. Get done with the leftover sauce and spread mozzarella on top.
Heat the lasagna until it is hot and the cheddar is dissolved, gurgling and somewhat seared around the edges, 35 to 40 minutes. Let represent around 10 minutes prior to serving.
Per Serving: 266 calories; protein 18.5g; starches 24g; dietary fiber 3.4g; sugars 7g; fat 11.2g; soaked fat 3.8g; cholesterol 41.4mg; vitamin an iu 1236.6IU; L-ascorbic acid 12.4mg; folate 82.7mcg; calcium 257.4mg; iron 2.4mg; magnesium 77.2mg; potassium 565.9mg; sodium 507mg; thiamin 0.2mg.