Mushroom Spinach “Lasagna”
This is a twist on a classic dish that combines traditional flavors with fun textures.
Ingredients
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2 bags tri-color quinoa
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1 tablespoon olive oil
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2 garlic cloves, chopped
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½ cup onion, chopped
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1 cup mushrooms, sliced
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4 cups baby spinach leaves
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3 cups tomato sauce
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2 cups ricotta cheese
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1 egg, lightly beaten
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½ cup grated Parmesan cheese, divided
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1 tablespoon Italian seasoning
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1½ cups shredded mozzarella cheese, divided
Directions
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Preheat oven to 375 degrees.
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Prepare quinoa according to package directions.
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In large skillet, heat oil over medium heat. Add garlic and onions; sauté 1 minute.
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Add mushrooms and cook 5 minutes, stirring occasionally.
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Add spinach and stir until wilted, about 2 minutes. Stir in tomato sauce and keep warm.
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In medium bowl, combine ricotta, egg, ¼ cup Parmesan cheese and Italian seasoning.
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Place 1 cup tomato sauce in bottom of 2-quart baking dish. Spread half of quinoa evenly over sauce. Top with half of ricotta mixture. Top with 1 cup tomato sauce. Sprinkle with 1 cup mozzarella.
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Repeat layers, finishing with remaining mozzarella and Parmesan cheese.
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Bake uncovered 30 minutes. Serve warm.
