Tuesday, April 9, 2013

quinoa zucchini lasagna.

sometimes i wonder if you guys think i just eat desserts for all 3 meals of the day, since that's all i ever talk about. while that definitely would not be a bad thing, i do eat real food! i love cooking just as much as i love baking. :) especially when i'm cooking super delicious things like this:

a yummy lasagna...made with quinoa instead of noodles! i tried quinoa for the first time just 2 months ago, and i can't believe i hadn't tried it before! i absolutely love it, and i'm always on the look-out for more quinoa recipes.

i saw a quinoa lasagna recipe on eating well last week, and i knew right away i had to have it! it sounded amazing, and it definitely was...plus, it's fairly simple. i changed it up a ton to make it my own, and it came out just perfect. one of my favorite things i've eaten in a while!

{also, did you know that besides peanut butter, i am also equally obsessed with tomato sauce? oh. my. gosh. it smells  & tastes incredible and everytime we eat italian food, i find myself saying i could just drink it! obsessed. i swear i was italian in a past life.}

anyway, i guarantee you will love this lasagna is you try it! despite being super cheesy and delicious, it's actually a pretty healthy meal!


ingredients:
2 cups water 
1 cup quinoa 
 3 cups tomato sauce {homemade or jarred!} 
2 cups part-skim ricotta cheese 
1/4 cup grated Parmesan cheese 
1 teaspoon dried basil 
1 tablespoon dried oregano 
1 1/2 large zucchinis, sliced 
2 cups spinach, fresh or frozen {i used frozen} 
1 1/2 cups shredded part-skim mozzarella cheese

  • preheat oven to 350 degrees. coat a 9-by-13-inch baking dish with cooking spray.
  • 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. set aside.
  • combine ricotta, parmesan, basil and oregano.
  • evenly spread out all of the quinoa in a prepared dish. spread one-third of the sauce over the quinoa. make a layer of all the zucchini, then all the ricotta mixture, then half the remaining sauce, then all the spinach. finish with the remaining sauce and spread mozzarella on top.
  • bake the lasagna until it's 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. enjoy!
{linking up with the lovely ashley & jessica for taste of tuesday!}
 
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