Mushroom Spinach “Lasagna”

Mains

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Servings: 6

This is a twist on a classic dish that combines traditional flavors with fun textures.

Ingredients

2 bags tri-color quinoa

1 tablespoon olive oil

2 garlic cloves, chopped

½ cup onion, chopped

1 cup mushrooms, sliced

4 cups baby spinach leaves

3 cups tomato sauce

2 cups ricotta cheese

1 egg, lightly beaten

½ cup grated Parmesan cheese, divided

1 tablespoon Italian seasoning

1½ cups shredded mozzarella cheese, divided

Preheat oven to 375 degrees.
Prepare quinoa according to package directions.
In large skillet, heat oil over medium heat. Add garlic and onions; sauté 1 minute.
Add mushrooms and cook 5 minutes, stirring occasionally.
Add spinach and stir until wilted, about 2 minutes. Stir in tomato sauce and keep warm.
In medium bowl, combine ricotta, egg, ¼ cup Parmesan cheese and Italian seasoning.
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.
Repeat layers, finishing with remaining mozzarella and Parmesan cheese.
Bake uncovered 30 minutes. Serve warm.