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Vegetarian Quinoa Lasagna

Vegetarian Quinoa Lasagna

No, there aren’t any actual lasagna noodles. It tastes like my mother’s lasagna though, so it works; the trick is in the combination of cheeses. This recipe can easily be altered to a vegan recipe by using alternative cheeses. It is also super healthy and a great way to get kids to eat veggies. It even contains pumpkin.

2 c. cooked quinoa
2 tbsp. olive oil
1 bag of fresh washed spinach
1 yellow onion, diced
3 cloves garlic, minced
6 mini bell peppers, sliced
1 package white mushrooms, diced
2 cans petite-diced tomatoes
1 can pumpkin puree
2 carrots, peeled and grated
1 c. red wine
1 tbsp. balsamic vinegar
1 tbsp. sugar
1 tsp. black pepper
1 tsp. oregano
1 tsp. basil
1 tsp. coriander
1 tsp. saracha
salt to taste
4 oz. shredded mozzarella cheese
1 container ricotta cheese
1 container cottage cheese
¼ c. parmesan cheese

A lot of people can be fed with this recipe and it will require a large roasting pan or a lasagna pan for baking. Cook the quinoa according to directions and set aside. In a large sauté pan, over medium heat; start cooking the onion, garlic, mushrooms, carrots, and bell peppers. Cook, stirring constantly, for about three minutes. Add the spinach and continue cooking until the spinach has wilted. Add the tomatoes, pumpkin, wine, vinegar, sugar, pepper, oregano, basil, and coriander. Cook for about ten minutes over medium heat, stirring constantly. Salt to taste and set aside.

In a medium sized bowl combine the three cheeses. Spread the quinoa in a flat layer in the bottom of a large baking pan. Spread the cheese mixture over the top of the quinoa and then pour the vegetable mixture over the top of the cheese. Sprinkle the parmesan over the top and bake in a three hundred and fifty degree oven for thirty minutes. Enjoy!


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