Quinoa Lasagna

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 just a few more ounces of mozzarella cheese.....because cheese is king in our house! Pretty much stuck to the recipe for the rest. So good!!

I added some eggplant to this in place of some of the quinoa. It was amazing. I chopped up the eggplant up coated it in about 3 tbs olive oil and 2 tbs Italian seasoning and baked for 20 minutes while I prepared the meat sauce. Super tasty addition.

So easy to put together and you don’t miss the pasta at all!

Family liked it. First time using quinoa; 3 cups make a lot. Might use a leaner beef next time, grease level seemed high. Used canned diced tomatoes. This will easily feed a family of 4 or 5. Leftovers are great!

I enjoyed this recipe! It felt good to be able to eat a version of lasagne when in trying to stay away from pasta!

I added zucchini slices as well, it’s really good. It’s not a “lasagna” though

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 broth to one 1.5 pounds ground beef, onions mushroom and zucchini to extend the sauce. No ricotta so I played with proportions of the other cheeses and adding 2 ounces of Boursain. The rest was as written. The layers did not remain separate but overall it was very good. I will try it again with more effort to follow the recipe a little closer.

Very good alternative to using noodles. Delicious and easy and leftovers freeze well.