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