
How To Make Quinoa Lasagna
This quinoa lasagna is a new way to prepare this trendy superfood. It’s a gluten-free recipe loaded with low-fat cheeses and healthy vegetables.
Serves:
Ingredients
- 2cupschicken broth
- 1cupquinoa,uncooked
- cooking spray
- 8ozricotta cheese,part skim
- ½cupparmesan cheese,grated, divided
- 1egg
- 2tbspfresh basil,chopped
- 2tbspfresh parsley,chopped
- 1tbspfresh oregano,chopped
- 1pinchsalt and ground black pepper,to taste
- 3cupspasta sauce
- 1½zucchini,sliced
- 2cupsbaby spinach leaves
- 1fresh mozzarella ball,shredded
Instructions
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Bring the chicken broth and quinoa to a boil in a saucepan. Reduce the heat to medium-low and cook for about 20 minutes until liquid is absorbed.
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Preheat the oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
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Mix the ricotta cheese, ¼ cup of Parmesan cheese, egg, basil, parsley, and oregano together in a large bowl. Season with salt and black pepper.
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Spread the cooked quinoa in the bottom of the baking dish. Top with â…“ of the pasta sauce. Cover with zucchini slices and ricotta mixture.
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Top with another ⅓ of the pasta sauce. Scatter all the spinach on top. Cover with remaining ⅓ of the pasta sauce and shredded mozzarella cheese. Sprinkle remaining ¼ cup Parmesan cheese on top.
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Bake in the oven for 35 to 40 minutes until golden and bubbly.
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Serve warm, and enjoy!
Nutrition
- Calories:Â 257.69kcal
- Fat:Â 13.07g
- Saturated Fat:Â 5.30g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 4.64g
- Polyunsaturated Fat:Â 2.07g
- Carbohydrates:Â 21.66g
- Fiber:Â 3.12g
- Sugar:Â 6.13g
- Protein:Â 13.45g
- Cholesterol:Â 44.49mg
- Sodium:Â 605.27mg
- Calcium:Â 238.29mg
- Potassium:Â 541.50mg
- Iron:Â 2.11mg
- Vitamin A: 113.50µg
- Vitamin C:Â 8.62mg
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