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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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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!