Quinoa Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 326.2
- Total Fat: 11.6 g
- Cholesterol: 55.0 mg
- Sodium: 637.9 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 5.0 g
- Protein: 25.0 g
View full nutritional breakdown of Quinoa Lasagna calories by ingredient
Number of Servings: 8
Ingredients
-
Whole Grain Quinoa, 1 cup
Water 3 cup
1 9-inch Zucchini, (about 1 cup sliced thin)
1 medium eggplant, (sliced in 1/8-1/4 inch slices)
olive oil spray
1/4 tsp kosher salt
3.5 cups Pasta Sauce (I used what I had on hand- three cheese and tomato basil francesco rinaldi)
reduced fat cheddar cheese 1.5 cups
grated parmesan cheese, 0.25 cup
Lean Ground Turkey, 18 oz
Directions
Rinse quinoa. Add to pot and cook with water until all water is absorbed (I tend to let it cook until "done" then leave it to sit and soak the remaining water.
While quinoa cooks, set oven to broil. Slice zucchini and eggplant. Spray large cookie sheet with olive oil "pam" spray. Lay sliced veggies on sheet and spray tops of veggies again. sprinkle salt over veggies and broil until slightly brown on the tops. Turn over and broil again for about 5 minutes (depending on strength of broiler. do NOT burn).
Brown up the ground turkey (adding whatever spices you want. I use basil, garlic and oregano).
Spray the bottom of a 13x9 inch pan with non-stick cooking spray. Spread 1/3 of the pasta sauce on the bottom of the pan. spoon 1/2 of quinoa into bottom of pan (you may need to spread it out/press down with the back of your spoon).
Place 1/2 of veggies across quinoa.
Pour 1/2 of remaining sauce atop the veggies and add 1/2 of each of the cheeses.
Add all of the turkey, top with the remaining veggies and then the remaining quinoa.
Top with remainder of sauce and then cheeses.
Bake at 350 for 25 minutes or until bubbling and cheese is melted.
Cut into desired sizes (I cut into 8 VERY large pieces- as depicted in calorie count).
Serving Size: 8 very large pieces
Number of Servings: 8
Recipe submitted by SparkPeople user DONNYBELLE.
While quinoa cooks, set oven to broil. Slice zucchini and eggplant. Spray large cookie sheet with olive oil "pam" spray. Lay sliced veggies on sheet and spray tops of veggies again. sprinkle salt over veggies and broil until slightly brown on the tops. Turn over and broil again for about 5 minutes (depending on strength of broiler. do NOT burn).
Brown up the ground turkey (adding whatever spices you want. I use basil, garlic and oregano).
Spray the bottom of a 13x9 inch pan with non-stick cooking spray. Spread 1/3 of the pasta sauce on the bottom of the pan. spoon 1/2 of quinoa into bottom of pan (you may need to spread it out/press down with the back of your spoon).
Place 1/2 of veggies across quinoa.
Pour 1/2 of remaining sauce atop the veggies and add 1/2 of each of the cheeses.
Add all of the turkey, top with the remaining veggies and then the remaining quinoa.
Top with remainder of sauce and then cheeses.
Bake at 350 for 25 minutes or until bubbling and cheese is melted.
Cut into desired sizes (I cut into 8 VERY large pieces- as depicted in calorie count).
Serving Size: 8 very large pieces
Number of Servings: 8
Recipe submitted by SparkPeople user DONNYBELLE.