Zutaten für Quinoa Kale Lasagna
- Cooked Quinoa
- 1 tablespoon olive oil
- Onion
- Sliced Mushrooms
- Garlic Cloves
- Tomatoes
- Cottage Cheese
- Egg
- ½ cup grated Parmesan cheese
- Fresh Basil
- Dried Oregano
- Zucchini
- 1 bunch kale, stems removed and chopped
- 2 cups shredded mozzarella cheese
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Zubereitung von Quinoa Kale Lasagna
- Preheat oven to 375°F (190°C).
- Cook quinoa according to package directions. Fluff with a fork and set aside.
- While quinoa cooks, massage kale with 1 tablespoon olive oil to soften it. Set aside.
- In a large bowl, combine cooked quinoa, sautéed kale, ricotta cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well.
- Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
- Layer 3 lasagna noodles over the marinara sauce.
- Spread half of the quinoa mixture evenly over the noodles.
- Top with another layer of marinara sauce and 3 more lasagna noodles.
- Spread the remaining quinoa mixture over the noodles.
- Top with the remaining marinara sauce and sprinkle with mozzarella cheese.
- Bake for 35-40 minutes, or until heated through and bubbly, and the cheese is melted and golden brown.
- Let stand for 10 minutes before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
25g
Fat
29g
Carbs
10g
