Go-Back-For-Seconds Quinoa Lasagna

Ingredients

• 1 cup quinoa
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a saucepan, cook quinoa according to package directions. Set aside.
3. Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until softened, about 5 minutes.
4. Stir in diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
5. In a large bowl, combine cooked quinoa, vegetable broth, ricotta cheese, and mozzarella cheese.
6. Spread 1/4 of the tomato sauce in the bottom of the prepared baking dish. Top with 1/3 of the quinoa mixture.
7. Repeat layers twice, ending with a layer of tomato sauce. Cover with aluminum foil.
8. Bake in preheated oven for 25 minutes. Uncover, and bake for an additional 10 minutes, or until cheese is melted and bubbly.

Interesting Facts

• Quinoa is a protein-packed alternative to traditional lasagna noodles.
• This vegan lasagna is a great way to enjoy a comforting meal without dairy.
• This lasagna can be made ahead of time and stored in the refrigerator or freezer!