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My review
Quinoa Lasagna
21
amyburnette
"Easy, healthier lasagna recipe."
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Ingredients
1 h 5 m servings 276Original recipe yields 12 servings (1 9x13-inch baking dish)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until golden brown, about 5 minutes. Add beef; cook and stir until browned, about 5 minutes. Stir in tomato sauce, chopped tomatoes, oregano, and salt. Simmer sauce until flavors combine, about 10 minutes.
- Spread 1/4 of the sauce in the bottom of a 9x13-inch baking dish. Top with a 1/3 of the quinoa. Drop spoonfuls of ricotta on top of quinoa, and sprinkle 1/3 of the mozzarella cheese and Parmesan cheese on top. Repeat layers twice more, ending with sauce and Parmesan cheese on top.
- Bake lasagna in the preheated oven until sauce is bubbly and top is golden, about 35 minutes.
Footnotes
- Cook's Notes:
- Substitute vegetarian beef crumbles for the ground beef if desired.
- Use 4 chopped Roma tomatoes instead of canned tomatoes if preferred.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
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Newest
1/28/2018
This dish is amazing! I have only just started cooking with quinoa and this recipe is the best, so far. For the chopped tomatoes, I used Happy Harvest Fire Roasted tomatoes from Aldi. I used ju...
6/9/2017
I enjoyed this recipe! It felt good to be able to eat a version of lasagne when in trying to stay away from pasta!
3/26/2017
The idea is great. I found it trying to use up 2.5 c cooked red quinoa. I did make some subs based on what I had in the house 2 cans diced tomato's 14.5 ounce, but no sauce (I was out). I cup of...