Quinoa Kale Lasagna Food

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QUINOA & KALE LASAGNA



Quinoa & Kale Lasagna image

Rich in super foods and super flavor! You will not miss the meat. Adapted from a recipe in the "Revolutionize Meals" cookbook.

Provided by fitnfamished

Categories     Spinach

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 cups cooked quinoa
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 cup chopped onion
1 cup sliced mushrooms
2 garlic cloves, minced
2 1/2 cups tomatoes or 2 1/2 cups pasta sauce
2 cups cottage cheese (high quality or dry curd)
1 large egg, beaten
1/4 grated parmesan cheese
2 tablespoons minced fresh basil or 1/2 teaspoon dried basil
1 tablespoon dried oregano
1 medium zucchini, sliced thin
2 cups kale, chopped with ribs and stems removed (or half kale, half spinach) or 2 cups fresh spinach (or half kale, half spinach)
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees. Lightly grease a 13x9 inch casserole dish with cooking spray or oil. Spread prepared quinoa evenly in the dish.
  • Heat oil in a medium saucepan. Add onions and cook until transparent and starting to brown. Add the mushrooms; cook until they're softened and very little if any moisture remains in pan. Add the garlic and the tomato sauce. Stir until hot, then set aside.
  • In med. bowl combine cottage cheese with the egg; mix well. Stir in parmesan, basil and oregano.
  • Spread 1/3 of the tomato sauce over the quinoa. Then add layer of sliced zucchini, then all the cottage cheese mixture, then 1/3 of the tomato sauce, then all the kale or spinach, ending with the remaining tomato sauce. Spread mozzarella evenly on top.
  • Bake for about 35 min, until hot and the cheese is melted, bubbling, and slightly brown at edges. Serve.

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