A quickie, no meat redition on the classic lasagna.
Ingredients
2.5 cups tomato sauce or a 28 ounce can crushed tomato seasoned to taste
3 cups cooked quinoa
3 cups mozerella
6 baby sweet peppers sliced
1 large tomato sliced
1 handful or so grape tomatoes halved (or just whatever you have!)
1 cup ricotta cheese
1 egg
olive oil
basil and quality balsamic for garnishing
5 cups greens (1 cup in lasagna the rest for the plates)
Instructions
Preheat oven to 400 degres. Grease 8X8 inch pan with olive oil.
Combine quinoa, egg, ricotta, and a half cup of tomato sauce. Season with salt and pepper to taste.
Ladle half of remaining sauce in the bottom of pan, followed by half the quinoa mixture, a handful of mozerella cheese, a big handful of greens, a half the peppers, half the tomatoes and more cheese.
Cover with remaining quinoa by smoothing it around with a spatula or spoon. Top quinoa layer with remaining sauce,vegetables and mozerella.
Bake for approx 30 minutes until bubbly, and then broil for 3-5 minutes to brown it up a bit.
To serve, toss a handful of greens in olive oil and salt and pepper on plate, scoop warm lasagna onto greens. Garnish with fresh basil and a balsamic. Dig In!
Recipe by Romancing The Onion at https://www.romancingtheonion.com/weeknight-quinoa-lasagna/