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Vegetable Lasagna Recipe

A flavorful recipe for homemad lasagna with quinoa.


1 package flat lasagna noodles
2 cups water
1 cup quinoa
2 tablespoons olive oil
1 cup chopped onion
1 cup sliced mushrooms
2 cloves garlic, minced
2 cups cottage cheese
1 large egg, beaten
1/4 cup grated Parmesan cheese
1 1/2 cups mozzarella cheese
1/2 cup mushrooms , sliced
1/2 cup tomato, diced
1/4 cup green onions


Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork.

cook noodles to package directions.

Preheat oven to 350°F. Grease a 9-by-13-inch baking dish.

Evenly spread the quinoa in the prepared dish.

Wipe out the saucepan, then add oil and heat over medium heat. Add onion; cook, stirring frequently, until transparent and starting to brown, 5 to 6 minutes. Add garlic and mushrooms; cook, stirring, until the mushrooms are softened and very little moisture is left in the pan, 3 to 4 minutes. Remove from heat.

Combine cottage cheese and egg in a medium bowl; mix well. Stir in Parmesan.

Spread one layer of noodles over the quinoa. Make a layer of the cheese mixture, then another layer of noodles. all the cottage cheese mixture with a mushrooms over top, then noodles again top with remaining 1/2 cup each mushrooms and tomatoes spread cheese over top.

Bake the lasagna until it is hot and the cheese is melted, 35 to 40 minutes. sprinkle with green onions

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