Quinoa Lasagna - Sunny-style

Now, keep in mind that I am a scientist.  I am "okay" at following protocols, but I am even better at optimizing them and getting them to work for me in my kitchen, with results and tastes that suit me and my health choices (or lack there of - ahem - shortening). Occasionally this leads to flaming failures, but once in a while, as in the case of the recipe below, what comes out of the oven is an instant classic, a recipe so yummy it must be shared and shared again with other self-proclaimed foodie scientists and kitchen commandos.

A few months ago, I walked into my boyfriend's work to pick up our dog on the way home. He handed me a recipe from one of his co-workers saying, "Here, Andy and his wife made this last night and it struck them so strongly that we would enjoy this dish, too, that they printed off the recipe for us and gave it to me." It was a recipe for Quinoa Lasagna, origin unknown. If a "healthy" recipe in which quinoa is substituted for the lasagna noodles among other modifications reminds and inspires our friends in such a manner, then my work here is done!

I went home that very night and made the lasagna. I had to make a few modifications, not having everything on the ingredient list. But I had enough of the important things to make a good go of it. And it was every bit as delicious as Andy purported, and an instant addition to the cluttered drawer I refer to as my recipe book.

So without further ado, I give you Quinoa Lasagna - Sunny-style.

See the ingredient list for potential substitutions.

Bring water and quinoa to a boil in a medium saucepan. Reduce to a simmer, cover and cook for 15’. Fluff with a fork.

While that is going, heat oil in a saucepan on medium heat. Add the onions; cook until transparent and starting to brown. Add the mushrooms; cook until mushrooms are softened and very little moisture remains in the pan. Add the garlic and tomato sauce. Stir occasionally until hot. Set aside.

Preheat the oven to 350 °C. Lightly grease a 13x9 inch casserole dish or spray with cooking oil (I prefer veggie oil, but olive oil or coconut oil will do the job, too)

In a medium bowl, combine the cottage cheese with the egg. Mix well, stir in the parmesan, basil, and oregano.

Blanch first the zuccinni and then the kale (if you are using it instead of spinach) in boiling water for a few minutes, strain and pat dry.

Start your layering. Evenly spread the cooked quinoa in the casserole dish.  Spread one-third of the tomato sauce over the quinoa. Make a layer of all the zucchini, then all the cottage cheese mixture, then one-third of the tomato sauce, then all the spinach, ending with the remainder of the tomato sauce. Spread the mozzarella cheese evenly over the top.

Bake for about 35 minutes, until the lasagna is hot and the cheese is melted, bubbling and slightly browned around the edges. Serve (or wrap up and hide it in the fridge away from your guests and boyfriend so you can keep it all to yourself).

Serves 8 (or two for three meals)

2 cups 500 ml) water

1 cup (250 ml) quinoa

2 tbsp (30 ml) extra virgin olive oil

1 cup (250 ml) chopped onions

1 cup (250 ml) sliced button mushrooms. I substituted sliced carrots and it was perfect. Use whatever root or earthy vegetable you can slice up from the fridge.

2 cloves garlic, minced

3-4 cups (~500 ml) your favorite prepared sauce. I used a combo of leftover sphaghetti sauces from the fridge, and when I didn’t have enough of that, I combined one 6 oz. can of tomato paste and 6 oz. water.  In reality, the dish requires 4 cups of sauce, scrimp if you only have three.

2 cups (500 ml) cottage cheese

1 large beaten egg

¼ cup (60 ml) grated parmesan cheese. Fun hint – I had shredded parmesan that I put in my coffee grinder to get a good grate, and it worked great J

2 tbsp (30 ml) minced basil (fresh or dried, no matter)

1 tbsp (15 ml) dried oregano

2 cups (500 ml) zucchini (essentially 1 medium zucchini)

2 cups (500 ml) packed fresh spinach. I substituted kale here, and I will keep doing it. Blanche the kale for 2-3 minutes in boiling water. Blot dry with a paper towel before layering on the lasagna, stays firm, and adds it coarse and slightly sweeter flavor/texture combo to this great dish.

1 ½ cups (375 ml) shredded mozzarella – in a pinch, colby jack works as a good substitute.