Think of traditional lasagna but instead of pasta sheets layers of hearty, fluffy and complete protein quinoa. Not that we do not like lasagna pasta sheets but sometimes we like to make classics healthier and more nutrients packed. Just like in a case of chicken quinoa pot pie. That is how quinoa lasagna was born.
Clean eating doesn’t mean boring menu. In fact, there is nothing wrong with lasagna. It all comes down to the quality of ingredients you use.
We mixed 2 tomato sauces to reduce sodium: pasta sauce with strained tomatoes. When it comes to dairy, we highly recommend to look for full fat organic dairy. It is healthier and keeps you full longer. Again, everything in moderation. Unfortunately, we had a hard time to find what we recommend and had to use what is best available.
To make layers in quinoa lasagna we first cooked ground turkey in a skillet breaking into pieces.
Then using the same skillet cooked spinach until wilted. Then the fun part begins – making layers.
As all ingredients are quite airy and fluffy, press on each layer gently with a spatula. It will guarantee holding its shape lasagna while still being delicate.
Enjoy this quinoa lasagna!
1 1/2 cups quinoa, uncooked
3 cups water
1.5 lbs ground turkey
11 oz spinach
25 oz jar pasta sauce (we used half strained tomatoes & half pasta sauce to reduce sodium)
17 oz tub cottage cheese
7 oz mozzarella cheese, shredded
In a medium saucepan, add quinoa and water; bring to a boil, cover and cook on low for 12 minutes. Remove from heat and let stand for 5 minutes covered. Fluff with a fork.
In the meanwhile, preheat large skillet on medium heat, add turkey and cook for 10 minutes, breaking into small pieces and stirring occasionally. Transfer to a medium bowl and set aside.
Using the same skillet, add spinach and a splash of water, cover and cook until wilted, for a few minutes.
Preheat oven to 350 degrees F. In a large 9" x 13" baking dish add a few tablespoons of tomato sauce and spread to coat the bottom of the dish. Place 1/2 of cooked quinoa, level and press with spatula. Spread half of tomato sauce, then all spinach, followed by all turkey. Continue levelling and pressing with spatula each layer. Then add all cottage cheese, remaining quinoa and tomato sauce. Level and sprinkle cheese on top.
Spray cover inside with cooking spray, cover tightly and bake for 45 minutes. Then uncover and broil on High for 5 minutes or until cheese has browned. Let stand for 10 minutes before slicing. Cut into 8 slices and serve hot.
Storage Instructions: Refrigerate in an airtight glass container for up to 5 days or freeze for 3 months.