Go Back
–+ servings
Servings: 3 people

Quinoa Lasagna with Vegetables

Author: Henriette Kristiansen
Keyword: Dinner, Everyday Food, Healthy, lasagna, Meat-free, Vegetarian
Prep Time: 30 minutes
Cook Time: 20 minutes
Metric - US Customary

Ingredients

Vegetable Sauce

  • 1 pcs. Onion
  • 2 cloves Garlic
  • 0.5 pcs. Squash
  • 0.5 pcs. Bell Pepper
  • 2 pcs. Carrots large
  • 1 pcs. Sweet Potato medium-sized
  • Salt and Pepper
  • 1 gram Basil dried
  • 1 gram Oregano dried
  • 2.3 gram Paprika
  • 0.6 gram Chili
  • 1 can Chopped Tomatoes
  • 70 gram Tomato Puree
  • 250 gram Vegetable Broth
  • 75 gram Quinoa

Eggplant

  • 1 pcs. Eggplant
  • Oil a bit
  • Salt a bit

Cream Cheese Frosting

  • 125 gram Cottage Cheese
  • 50 gram Milk
  • 25 gram Parmesan grated
  • 1.1 gram Nutmeg

Instructions

Vegetable Sauce

  • Finely chop the onion, crush the garlic, and sauté both in a pot with a bit of butter.
  • Dice the zucchini and bell pepper and add them to the pot.
  • Grate the carrots and sweet potato and add to the pot.
  • Season generously with salt, pepper, and add basil, oregano, paprika, and chili.
  • Sauté the vegetables until they soften slightly, then add chopped tomatoes, tomato purée, bouillon, and quinoa.
  • Let the sauce simmer for 20 minutes.
  •  
  • Slice the eggplant into thin slices (4-5 mm) and place them on a baking tray with parchment paper.
  • Brush with oil and sprinkle with a bit of salt.
  • Bake for 15 minutes in the oven at 200 degrees Celsius (392 degrees Fahrenheit).
  •  
  • Mix all the ingredients for the cheese cream together.
  •  
  • Assemble your lasagna by placing a layer of sauce at the bottom of a small dish.
  • Add a layer of cheese cream and then a layer of eggplant.
  • Continue until all ingredients are used.
  • Finish with a layer of sauce and top with slices of mozzarella.
  • Bake for 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit).
  • Sprinkle with parsley and enjoy ?