No Noodle Vegetarian Eggplant Lasagna with Quinoa and Spinach
Servings Prep Time
6 20 minutes
Cook Time
60minutes
Servings Prep Time
6 20 minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  2. Slice off top and bottom bits of eggplant and cut into 1/4-rounds. Arrange on baking sheet then brush both sides with olive oil. Sprinkle lightly with salt and pepper then roast in the oven for 20 minutes.
  3. Bring quinoa and 1 3/4 cups water to a boil in a saucepan. Reduce heat and simmer, covered for 15 minutes. Turn off heat and let rest for 5 minutes. Transfer to a large bowl and add spinach. Blend together, cover and let rest for an additional 10 minutes. Meanwhile, whisk eggs and add oregano, basil and parsley. Add egg mixture to quinoa spinach mixture and blend well. Blend 1/2 the mozzarella and 1/2 the Parmesan into the ricotta.
  4. In a 13×9 glass baking pan, spread 1 cup of marinara sauce evenly. Layer half the eggplant slices in the bottom of the pan (about 6 large pieces). Spread quinoa mixture evenly on top. Dollop ricotta mixture on top of the quinoa mixture so it is spaced evenly around the casserole. Add another layer of eggplant on top. Cover with remaining marinara sauce then remaining mozzarella and Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 20 minutes. Serve hot. Also makes great leftovers.

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