Sautéed Veggie Whole Grain Lasagna with Toasted Quinoa


This whole wheat sautéed veggie lasagna recipe by 11th grader Gabriella Perez, from Food and Finance High School in New York, New York, was the Regional winner in the 2018 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest. This year’s theme was “Go with Grains.”

Serves 8.

  • 1 cup quinoa
  • Bowl of water for cleaning the quinoa
  • 1 small onion minced
  • 1 cup diced mushrooms
  • 1⁄2 cup diced red peppers
  • 1⁄2 cup diced green peppers
  • 1⁄2 cup shaved carrots
  • 1 cup spinach
  • 1 tsp parmesan cheese
  • 6 cloves of garlic minced
  • 2 tablespoons olive oil
  • 1 1⁄2 tsp of salt plus to flavoring
  • 1 tsp black pepper
  • 10 ounce whole grain lasagna noodles
  • 1 jar marinara sauce or pasta sauce
  • 1 2/3 cups of ricotta cheese
  • 1 egg beaten
  • 1 cup of shredded mozzarella cheese

 

 

1. In a bowl of water add the quinoa to clean it and let soak for 15 minutes. Then drain all the water and in a skillet add the cup of quinoa. Using a wire whisk, quickly stir the quinoa around in the pan as it begins to toast. Once it gets hot, the water is absorbed and the quinoa starts popping you know it’s finally drying out. Keep swishing it around with the whisk until the grains of quinoa start to brown. You will see it transform before your eyes and it will smell nutty.

2. Preheat the oven to 400 degrees. Toss the diced onions and minced garlic into a saute pan on medium heat with 1 tbsp of olive oil. Once the onions and garlic has become translucent and cooked enough add in the rest of your veggies and cooked till until vegetables are crisp and tender, about 5 minutes. 1 tsp parmesan cheese. Add salt and pepper to taste.

3. Boil water for lasagna noodles. Add salt to water and follow box instructions for the Italian way.

4. Stir the beaten egg in with the ricotta cheese and remaining 1 teaspoon salt.

5. In a glass 9×9 baking dish, pour a few spoonfuls of sauce into the pan and spread it around to prevent the noodles from sticking. Layer ingredients: noodles, ricotta, vegetables, sauce. Repeat until the pan is full (for me, this was 3 layers). End with a layer of noodles and cover them with another few tablespoons of sauce. Sprinkle the shredded cheese over the top.

6. Cover with well-oiled aluminum foil so the cheese doesn’t stick to the foil. Bake at 375 degrees for about 30 minutes, or until the entire pan is bubbling and the cheese is melted. Remove the foil during the last 5 minutes of baking to help the cheese melt or brown add the quinoa to the top and place back in the oven. Let stand for at least 15 minutes so that the individual pieces hold together. Cut into slices and serve!

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Nutrition Information

Sautéed Veggie Whole Grain Lasagna with Toasted Quinoa

Servings per Recipe: 8

Amount per Serving

Calories:  385

Calories from Fat:  120.6

Total Fat:  13.4

Saturated Fat:  4.8

Cholesterol:  47mg

Sodium:  967mg

Potassium:  655mg

Carbohydrates:  47g

Dietary Fiber:  5.2g

Protein:  16.6g

Sugars:  7.2g

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