Mama Meals: Quinoa Lasagna
2 cups cooked quinoa
2 tablespoons olive oil
1 cup chopped onion
1 cup sliced mushrooms
1 minced garlic clove
2 boxes Pomi tomato sauce (or sauce of choice)
1 package of firm tofu drained
1/4 cup fresh parsley
2 minced garlic cloves
1 tablespoon lemon juice
pinch of salt
1/2 teaspoon red pepper flakes
2 cups spinach with stems removed
1 cup Daiya cheese (or cheese of choice)
When cooking with any tomato product I suggest only using boxed or glass bottle options. The resin lining of tin cans contains BPA (which has been linked to reproductive issues and heart disease) and the acidity from the tomatoes leaches the BPA directly into the tomatos-not good!
First preheat oven to 350 degrees. Then blend tofu, parsley, lemon juice salt and red pepper flakes in a food processor.
Heat olive oil in medium skillet and saute onions and garlic for 5 minutes, add mushrooms and saute another 3 minutes. Add sauce and heat until warm. Add all of the quinoa to the bottom of a baking dish, add a layer of the sauce mixture, then layer all of the zucchini, add all the tofu mixture, another layer of sauce, spinach, the remainder of the sauce, and lastly add cheese. Bake for about 40 minutes or bubbly on top.
This is a great alternative to the traditional lasagna, its vegan and gluten free, and the best part is you won’t feel like a slug after eating it- like I usually do after a big pasta dish.
P.S. it really tastes better than it appears, it looks a bit sloppy due to its lack of structure but its super tasty!
Recipe adapted from here.