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cooked quiona lasagne
roasted pumpkin
onions, garlic, chilli and spinach to flavour the quiona
quiona mixture ready for layering

Quiona lasagne is a great alternative to the regular lasagne.  If you have the quiona pre made and some left over roasted vegies it is super quick and easy meal to prepare.

Ingredients:

  • Mixed a 2 cups of herb flavoured cooked quinoa – I cooked mine with at tsp of vegie stock but you can be as creative as you like with the flavours
  • enough roasted pumpkin to cover your dish
  • diced onion
  • 2 crushed garlic
  • 1/2 cup of fresh or frozen spinach
  • jar of pasta sauce
  • 2-3 thinly sliced tomatoes
  • 1/2 cup of grated cheese
  • 1/4 cup of fresh herbs (basil, dill and parsley
  • salt and pepper to taste

Method:

  1. layer the roasted pumpkin on the base of oven an proof dish.
  2. fry up the fried onion and garlic till softened, then add the spinach and heat till cooked.
  3. Mixed in the 2 cups of herb flavoured cooked quinoa with onion mixture.
  4. Pour a jar of pasta sauce through the quiona mixture and mix through evenly
  5. Layered on top of pumpkin
  6. then added tomatoes and cheese on top
  7. Baked for 40 mins.  Last 10 minutes add the fresh herbs