Quinta Quinoa Sweet Potato Lasagna

We think we can all agree that lasagna is one of the most iconic comfort foods that exist, right?

Here is our recipe for a vegetarian potato quinoa lasagna that is easy to do and yummy!

Prep: 60 minutes

Servings: 8

Difficulty: Medium

Ingredients:

• 2 cups chopped cauliflower
• 3 cups diced sweet potatoes
• 1 teaspoon olive oil
• 2 cups of water
• 1 cup of Quinta Quinoa (don’t forget to rinse it)
• 1 ½ cups tomato sauce or pasta sauce
• 1 tub 15oz. part-skim ricotta cheese
• 1 large egg beaten
• ¼ cup grated parmesan cheese
• 2 tablespoons minced fresh basil
• 1 tablespoon dried oregano
• 1 cup shredded part-skim mozzarella cheese

Directions:

1. Heat oven to 350 F.
2. On a large baking sheet, spread sweet potatoes and cauliflower tossed with oil. Roast for 25-30 minutes.
3. In the meantime, coat a 9 x 13-inch baking dish with cooking spray.
4. Combine water and Quinta Quinoa in a medium saucepan. Bring to a boil. Reduce to simmer, cover and cook for 15 min. Fluff with a fork.
5. Evenly spread the quinoa in the prepared baking dish.
6. Combine ricotta cheese and egg in a medium bowl; mix well.
7. Stir in parmesan, basil, and oregano.
8. Spread half of the sauce over the quinoa.
9. Make a layer of the roasted veggies, then all the ricotta mixture.
10. Finish with the remaining sauce and spread mozzarella on top.
11. Bake the lasagna until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 30-35 minutes.
12. Let stand for about 10 minutes before serving.

Don’t forget to take a pic of the result and tag us!