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Share your recipes March 2013

Food Ventures

Quinoa Lasagna

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(Courtesy of Quinoa Revolution)

Serves 8

2 cups water

1 cup quinoa

(If cooked quinoa is already on hand, use 3 cups cooked quinoa as the base for this lasagna.)

2 tablespoons vegetable oil or olive oil

1 cup chopped onions

1 cup sliced brown or white mushrooms

2 cloves garlic, minced

2 cups tomato sauce or your favorite prepared pasta sauce

2 cups sodium-reduced pressed (dry curd) cottage cheese

1 large egg, beaten

¼ cup grated Parmesan cheese

2 tablespoons minced fresh basil (or ½ teaspoon dried)

1 tablespoon dried oregano

2 cups sliced zucchini (2 small or 1 medium zucchini)

2 cups packed fresh spinach

1 & ½ cups shredded reduced-fat mozzarella cheese

Preheat the oven to 350 degrees F. Lightly grease a 13 x 9-inch casserole dish or spray with cooking oil.

Bring the water and quinoa to a boil in a medium saucepan. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork. Evenly spread the cooked quinoa in the casserole dish. Set aside.

Wipe clean the sauce pan, then heat the oil in it on medium heat. Add the onions; cook until transparent and starting to brown. Add the mushrooms; cook until mushrooms are softened and very little moisture remains in the pan. Add the garlic and tomato sauce. Stir until hot. Set aside.

In a medium bowl, combine the cottage cheese with the egg; mix well. Stir in the Parmesan, basil and oregano.

Spread one-third of the tomato sauce over the quinoa. Make a layer of all the zucchini, then all the cottage cheese mixture, then one-third of the tomato sauce, then all the spinach, ending with the remainder of the tomato sauce. Spread the mozzarella cheese evenly on top. Bake for about 35 minutes, until the lasagna is hot and the cheese is melted, bubbling and slightly browned around the edges. Serve.



Ann's Article:

2013 – Year of Quinoa


Ann Hattes travels far and wide in search of interesting food adventures.

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