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Mushroom Spinach "Lasagna"

Servings 6
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

  • 2 bags Success Tri-Color Quinoa
  • 1 tablespoon olive oil
  • 2 garlic cloves chopped
  • 1/2 cup onion chopped
  • 1 cup mushrooms sliced
  • 4 cups baby spinach leaves
  • 3 cups tomato sauce
  • 2 cups ricotta cheese
  • 1 egg lightly beaten
  • 1/2 cup grated Parmesan cheese divided
  • 1 tablespoon Italian seasoning
  • 1 1/2 cups shredded mozzarella cheese divided

Instructions

  • Prepare quinoa according to package directions.
  • Preheat oven to 375 F.
  • In large skillet, heat oil over medium heat. Add garlic and onions; saute 1 minute. Add mushrooms and cook 5 minutes, stirring occasionally. Add spinach and stir until wilted, about 2 minutes. Stir in tomato sauce and keep warm.
  • In medium bowl, combine ricotta, egg, 1/4 cup Parmesan cheese and Italian seasoning.
  • Place 1 cup sauce in bottom of 2-quart baking dish. Spread half of quinoa evenly over sauce. Top with half of ricotta mixture. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella. Repeat layers, finishing with remaining mozzarella and Parmesan cheese.
  • Bake uncovered 30 minutes. Serve warm.
Course: Main Course
Cuisine: Mexican
Keyword: vegetarian