To save time, use your favorite jarred tomato sauce in this vegetarian lasagna.
(Adapted from Quinoa Revolution by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)
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.
Evenly spread the quinoa in the prepared dish.
Preheat oven to 350 degrees F.
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 sauce.
Combine cottage cheese and egg in a medium bowl; mix well.
Stir in Parmesan, basil and oregano.
Spread one-third of the sauce over the quinoa.
Finish with the remaining sauce and spread mozzarella on top.
Let stand for about 10 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
