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Sunday, June 9, 2013

Quinoa Pesto Lasagna with Roasted Vegetables and Kale

Gluten Free/Grain Free


The King Dad and I didn’t grow up eating a lot of pasta. I mean don’t get me wrong, spaghetti was in the rotation, but pasta didn’t really exist at dinner past that, with the exception of mac and cheese.

King Dad had homemade and I got the delicious processed box of Kraft; which did you get?
 
After discovering our gluten allergy, I wasn’t devastated about the absence of pasta, but our family does appreciate the delicious taste of lasagna, especially if there is pesto involved. What the King Dad and I don’t appreciate is the texture of some GF pastas or the large amounts of carbs they contain. So, when my friend, Monica, shared a quinoa lasagna idea with me I immediately began planning and creating a vegetable and protein packed dish.

I will tell you that this recipe is absolutely delicious and you will not miss the pasta.

Trust me. 

Fit for a King, loved by a Prince and made by a Queen.


 

 
What you need:
1 medium eggplant, organic, peeled, sliced lengthwise in ¼ inch slices
2 large zucchini, organic, peeled, sliced in ¼ inch slices
Coconut Oil or Extra Virgin Olive Oil
1 cup quinoa, uncooked
2 cups water
24 ounces marinara, of choice
8 ounces, mushrooms, organic, sliced
1 and ½ onion, organic, diced
2 cloves garlic, organic, minced
15 ounces, ricotta cheese, organic
½ cup of pesto
1 egg, free range
1 bunch of kale, pulled from stem, finely chopped
2 cups mozzarella, shredded

Salt and Pepper

What you do:
Preheat oven to 400 degrees.
 
Roasted Vegetables:
Rub both sides of each piece of eggplant and zucchini with coconut or olive oil and sprinkle with salt and pepper.
On 2 separate baking sheets, one of eggplant and one for zucchini, roast veggies for 8 to 10 minutes.

Quinoa:
In a sauce pan, fill with 2 cups of water.
Add quinoa, a pinch of salt. Stir.
Bring to boil and immediately turn on low and cover.
Cook for 15 minutes or until all water is absorbed.
Set aside.

Sauce:
Heat 1 Tbls coconut or olive oil in large sauté pan.
Add onions, mushrooms and garlic, sauté.
Add marinara and heat through.

Ricotta Mixture:
In a bowl, add ricotta, egg and pesto.
Mix well.

How to layer:
In a 9X13 dish, spread ½ cup marinara mixture on bottom.
Place all roasted eggplant on marinara.
Fluff quinoa and evenly distribute all cooked quinoa on top of eggplant.
Pour 1 cup of marinara on top of quinoa.
Layer all cooked zucchini on top of marinara.
Evenly spread all ricotta mixture on top of zucchini.
Evenly place all of the finely chopped kale on top of ricotta mixture.
Pour the rest of the marinara over the kale.
Top with all of the mozzarella cheese. 

Bake in 350 Degree oven for 35 to 45 Minutes; until bubbling and edges are slightly browned.

 

 

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