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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 409.9
  • Total Fat: 18.6 g
  • Cholesterol: 10.1 mg
  • Sodium: 517.7 mg
  • Total Carbs: 53.6 g
  • Dietary Fiber: 13.5 g
  • Protein: 14.2 g

View full nutritional breakdown of Avocado Lasagna calories by ingredient
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Avocado Lasagna

Submitted by: YOGALOVESBACK


Number of Servings: 6

Ingredients

    3 Avocados
    1 Tomato
    1 Red Bell Pepper
    4 Whole Wheat Lasagna Noodles
    1 cup Salsa
    1/4 Medium Yellow Onion
    1 cup Light Tex Mex
    0.5 cup dry Quinoa
    1.75 cups Chickpeas
    Cumin
    Chili Pepper

Tips

Dice all your vegetables and complete all the layers of the lasagna while the quinoa finishes cooking. Quinoa cooks like rice, but will be finished much sooner.


Directions

Bring quinoa to a boil in 1.5cups of water, after boiling, cover and simmer on low heat for about 8 minutes.

In a 9"x9" casserole dish, place 2 lasagna noodles in the bottom for the bottom layer (you will have to break them). On top of the noodles goes the red bell pepper, diced, half of your yellow onion also diced, and 1 sliced avocado. Add 1/2cup of the salsa on top. Sprinkle 1/2tsp. chili powder, and 1/4 tsp. cumin. Top with 1/2 cup of light tex mex.

Add the next layer of lasagna, on top of this goes the tomato, diced, another 1/2cup of salsa, 1 sliced avocado and the rest of the onion. Top with 1/2 cup light tex mex. Add the quinoa as the top layer, spreading it out as smooth as possible to try and cover the entire surface. Slice the last avocado and lay on top of the quinoa, like a garnish. It gets nice and browned up there and tastes delicious. Again, sprinkle with 1/4tsp. cumin and 1/2tsp. chili powder.

Serving Size: Makes a 9''X9'' Lasagna






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