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Go Back For Seconds Quinoa Lasagna

Sweet crepes feature the freshest fruits, brown sugar, cinnamon, or even chocolate, topped with whipped cream and powdered sugar.

Recipe Summary Go Back For Seconds Quinoa Lasagna

This is a delicious way to use quinoa. It's comfort food with a healthy twist with vegetables and low-calorie cheeses. I adapted it from a recipe found in Eating Well. Although it's gluten-free, it doesn't taste like it.

Ingredients | Crepes A Go Go Hours

2 cups chicken broth

1 cup uncooked quinoa

cooking spray

1 (8 ounce) container part-skim ricotta cheese

½ cup grated Parmesan cheese, divided

1 egg

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano

1 pinch salt and ground black pepper to taste

3 cups pasta sauce

1 ½ zucchini, sliced

2 cups baby spinach leaves

1 ball fresh mozzarella, shredded

Directions

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low and cook until liquid is absorbed, about 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

Mix ricotta cheese, 1/4 cup Parmesan cheese, egg, basil, parsley, and oregano together in a large bowl. Season with salt and black pepper.

Spread cooked quinoa in the bottom of the baking dish. Top with 1/3 of the pasta sauce. Cover with zucchini slices and ricotta mixture. Top with another 1/3 of the pasta sauce. Scatter all the spinach on top. Cover with remaining 1/3 of the pasta sauce and shredded mozzarella cheese. Sprinkle remaining 1/4 cup Parmesan cheese on top.

Bake in the preheated oven until golden and bubbly, 35 to 40 minutes.

Substitute 1 teaspoon dried oregano for the fresh if desired.

Leftover pasta sauce from a Chicken Cacciatore recipe works great in this.

Info | Crepes A Go Go Hours

prep: 25 mins cook: 1 hr total: 1 hr 25 mins Servings: 10 Yield: 1 9x13-inch baking dish

TAG : Go Back For Seconds Quinoa Lasagna

Main Dishes, Casserole Recipes, Vegetable,