Trying Again – Lazy Quinoa Lasagna Recipe

quiona-lasagna-1

13 Dec Trying Again – Lazy Quinoa Lasagna Recipe

For some reason, the recipe for slow-cooker vegetarian quinoa lasagna didn’t attach to its post the other day. Could have been technology. Could have been me? I choose to blame technology. Either way, I had people asking for the recipe. So here it is.

Slow Cooker Vegetarian Quinoa Lasagna
Recipe type: Main Dish
Cuisine: Vegetarian
Prep / inactive time: 
Cook / active time: 
Total time: 
Serves: 10
 
This recipe is great for hectic days or when you attend a big potluck. Leftovers are fabulous the next day.
Ingredients
  • 1 can mixed beans, well rinsed and drained (19 ounce / 540 mL)
  • 2⅔ cups pasta sauce
  • ⅔ cups canned diced tomatoes
  • ¾ cups quinoa, rinsed and drained
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano leaves
  • 8 uncooked lasagna noodles, preferably 100% whole grain
  • 1 cup sliced white or cremini mushrooms
  • 2 cups cooked chopped spinach leaves, well drained (or 10 oz/300g frozen chopped spinach, thawed and well drained)
  • 2 cups fat-free cottage cheese (I used regular ricotta)
  • 2 cups grated mozzarella cheese
Instructions
  1. Grease a 6-quart (6 L) slow cooker with canola oil.
  2. In a medium bowl, combine the mixed beans, pasta sauce, diced tomatoes, quinoa (yes, it's uncooked!), Italian seasoning and oregano. Mix well and set aside.
  3. Place one layer of noodles on the bottom of the slow cooker, breaking to fit.
  4. Top with half the bean-pasta sauce-quinoa mixture.
  5. Top with half of the mushrooms, and half of the spinach.
  6. Top with half of the cottage cheese.
  7. Repeat the layers: noodles, bean-pasta sauce-quinoa mixture, mushrooms, and spinach, and cottage cheese.
  8. Top with all of the mozzarella cheese.
  9. Cover and cook on Low for 5 hours, then scoop out servings. Serve with a mixed green salad.
Notes
This recipe is excerpted with permission from The Vegetarian's Complete Quinoa Cookbook, by the Ontario Home Economics Association. Edited by Mairlyn Smith. Published by Whitecap ©2012.

 

 

 

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11 Comments
  • Robin Smart
    Posted at 09:51h, 13 December Reply

    Thanks very much. I’m going to serve this after Xmas when everyone has had enough fowl and left overs – it will be great.
    Love,
    Robin

  • Maggie
    Posted at 14:50h, 13 December Reply

    Am I missing something? How much quinoa does the recipe call for?

    • Charmian Christie
      Posted at 10:09h, 14 December Reply

      If you didn’t see the responses already, the recipe calls for 3/4 cup of uncooked quinoa, rinsed and drained. I have updated the recipe. Sorry for the inconvenience.

  • lori
    Posted at 14:50h, 13 December Reply

    is it just me or is there no quinoa in this recipe? but it say quinoa lasagna-still looks good though. Wondering what kind of “mixed beans” -could you clarify for me please! having tea with your mom tomorrow -continuing the tradition….

    • Charmian Christie
      Posted at 10:08h, 14 December Reply

      Not just you. The quinoa wasn’t listed. It’s there now. I suspect what prevented the recipe from posting the first time is behind the disappearing quinoa. I didn’t save the recipe properly. Sigh…

      Your supermarket should carry tins of mixed beans. You should find them alongside the kidney beans, black beans, chick peas and lentils. If you can’t find them, just use your legume of choice. I like black beans myself.

      Enjoy tea. I know the tradition is very important!

  • Dee Blaine
    Posted at 07:48h, 14 December Reply

    Would love to make this. Quinoa is missing from the recipe…

    • Charmian Christie
      Posted at 10:03h, 14 December Reply

      Thanks. The recipe has been update. Sorry for the inconvenience.

  • Rae
    Posted at 09:49h, 14 December Reply

    I have the cookbook – it calls for 3/4 cup quinoa, rinsed and drained (uncooked)

    • Charmian Christie
      Posted at 10:03h, 14 December Reply

      Thanks for stepping in and answering in my absence. Yes, the recipe uses 3/4 cup uncooked quinoa. The recipe has been updated to include this.

      Seems the recipe didn’t attach because it hadn’t been saved properly. It kept an old version. I put that quinoa in twice!

  • Vincci
    Posted at 22:46h, 19 December Reply

    I just made this! (As you saw on Instagram) I only had bolognese sauce so it wasn’t vegetarian, but it’d be a good vegetarian dish. I added an extra layer of noodles before adding the mozza. That didn’t really work. I added a couple shakes of chili pepper flakes in the sauce-bean-quinoa mixture – that was good. I think next time I will stick it under the broiler for a little bit to get the cheese golden and bubbly :O (didn’t do it this time cuz of the noodles)

    • Charmian Christie
      Posted at 10:35h, 20 December Reply

      Thanks for the feedback. Good to know an extra layer of noodles doesn’t work but hat chili flakes do. I like extra-spicy sauce, myself and this is a handy way to spice up plain-old, plain-old.

      I’m not sure if I would stick it under the broiler since I’ve no idea if the liner is oven-proof. I assume that would vary from model to model. What about using a culinary torch? Oh, the possibilities seems endless!

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