We’re back from Europe! It was a crazy whirlwind trip, that you will be hearing all about soon! Now that we are all settled in to a new city it is time to start cooking again! We ate a lot of delicious pasta while we were away, so to help quell our carb cravings we decided to make a lasagna! Pasta free, this lasagna is packed with flavourful veggies layered over a base of quinoa.
2 cups water
1 cup quinoa
2 Tbsp olive oil
1 cup sliced Spanish onion
1 cup sliced cremini mushrooms
2 cloves garlic, minced
2 cups tomato sauce or prepared pasta sauce
2 cups no-salt-added low-fat cottage cheese
1 large egg, beaten
1/4 cup grated Parmesan cheese
2 Tbsps basil
1 Tbsps dried oregano
2 cups sliced zucchini
2 cups packed fresh spinach
1 1/2 cups shredded part-skim mozzarella cheese
Coat a 9-by-13-inch baking dish with non-stick spray. Preheat oven to 350°F. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork. Stir in 3 Tbsp of tomato or pasta sauce. Evenly spread the quinoa in the prepared dish and press firmly.
In a medium saucepan heat oil over medium heat. Add onion; cook, stirring frequently, until transparent and starting to brown, 3-4 minutes. Add mushrooms; cook, stirring, until the mushrooms are softened and very little moisture is left in the pan, 3 to 4 minutes. Add garlic and sauce. Stir until hot. Remove from heat.
In a medium mixing bowl combine cottage cheese and egg. Stir in Parmesan, basil and oregano.
Spread 1/3 of the sauce over the quinoa. Make a layer of zucchini, then all the cottage cheese mixture. Layer half the remaining sauce, then all the spinach. Finish with the remaining sauce and sprinkle mozzarella on top. Dust with a pinch of basil and oregano if desired.
Bake the lasagna until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 35 to 40 minutes. Let stand for about 10 minutes before serving.
You can try adding tvp to the sauce to create a meaty texture.