I made this lasagna a few nights ago – and it is the best veggie lasagna ever! I usually think veggie lasagna is too watery – but not this one because of the quinoa. And there are so many ways to make it to fit your taste buds (and what ever is in your fridge)
I’m making enough for 3 nights (we are 2 in the household). It only gets better after a night in the fridge.
3-4 celery sticks
3 red (sweet or capsicum) peppers
2-3 cloves of garlic
3 medium size onions
1,5-2 glasses of tomatpizza sauce
1,5 cups (4 dl) quinoa
1 liter of water
Vegetable stock cubes
Different spices like basil and oregano – Fresh is best
250g fresh lasagna sheets
200g of cream chease (non dairy if you vegan)
200-250g mozzarella (non dairy if you like)
At first cut up the squash – this is used as a layer later and you can even leave out the pasta sheets and use the squash as ‘pasta’
Finely slice celery and chop up peppers and sauté with the onion and chili.
Grate the carrots and sauté.
Stir in your favorite pasta sauce, some sundried tomatoes and add the water.
Now spice up the dish with stock cubes and spices.
Add the quinoa and bring to a boil. Leave to simmer at low heat for about 20 min with the lid on until the quinoa has absorb a lot of the the liquid.
Preheat oven to 200 degrees
While the sauce simmers grease up a tin and Wash the salt of the squash and pad dry.
When the sauce is ready stir in the cream cheese – you might to add some water – the sauce has to be a bit loose. I added 1,5 cup – 4 dl.
You are now ready to layer up the lasagna!
Start with sauce then squash and the pasta sheets. Repeat and at last finish with sauce and grated cheese.
30 min at 200 degrees