Quinoa & Kale Lasagna

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 cups cooked quinoa
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1 cup sliced mushrooms
• 2 garlic cloves, minced
• 2 1/2 cups tomatoes or 2 1/2 cups pasta sauce
• 2 cups cottage cheese (high quality or dry curd)
• 1 large egg, beaten
• 1/4 grated parmesan cheese
• 2 tablespoons minced fresh basil or 1/2 teaspoon dried basil
• 1 tablespoon dried oregano
• 1 medium zucchini, sliced thin
• 2 cups kale, chopped with ribs and stems removed (or half kale, half spinach) or 2 cups fresh spinach (or half kale, half spinach)
• 1 1/2 cups shredded mozzarella cheese

Recipe

• 1 preheat oven to 350 degrees. lightly grease a 13x9 inch casserole dish with cooking spray or oil. spread prepared quinoa evenly in the dish.
• 2 heat oil in a medium saucepan. add onions and cook until transparent and starting to brown. add the mushrooms; cook until they're softened and very little if any moisture remains in pan. add the garlic and the tomato sauce. stir until hot, then set aside.
• 3 in med. bowl combine cottage cheese with the egg; mix well. stir in parmesan, basil and oregano.
• 4 spread 1/3 of the tomato sauce over the quinoa. then add layer of sliced zucchini, then all the cottage cheese mixture, then 1/3 of the tomato sauce, then all the kale or spinach, ending with the remaining tomato sauce. spread mozzarella evenly on top.
• 5 bake for about 35 min, until hot and the cheese is melted, bubbling, and slightly brown at edges. serve.