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Mexican Quinoa Lasagna

Picture
Ingredients

Cheese Sauce

  • 3 cups nondairy milk
  • 1 cup nutritional yeast
  • 1 8 oz can tomato sauce
  • 5 Tbsp. corn starch
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 3/4 tsp. cumin

Quinoa Lasagna
  • 1 1/2 cups quinoa, uncooked
  • 1 15 oz. can pinto beans, make a paste in the food processor add a little salsa if you need moisture
  • 1 4 oz can chopped green chilies
  • 1 envelope taco seasoning
  • 2 tablespoons hot salsa
  • 12 ounces uncooked lasagna noodles
  • 1 cup mild salsa
  • 1 cup water
  • 1 2.25 oz can sliced ripe olives, drained
  • 3 green onions, chopped
  • 1 medium tomato, chopped, optional
Directions
  1. Preheat oven to 350 degrees.
  2. Bring 3 cups of water to a boil.
  3. Add quinoa to boiling water and bring back to a boil then cover and cook over medium heat for 12 minutes.
  4. (cheese sauce) Whisk all "cheese" ingredients together in a saucepan and heat over medium-high heat until thick, stirring constantly.
  5. (quinoa)Add to the quinoa, the beans, chilies, taco seasoning and hot salsa and stir a few minutes until well mixed.
  6. In a 13-in. x 9-in. baking dish, put a small layer of cheese on the bottom, layer a third of the noodles and quinoa mixture. Pour 1/3 of the cheese sauce and spread.  Repeat layers twice.
  7. Combine mild salsa and water; pour over top. Cover and bake at 350° for 1 hour or until heated through.
  8. Top with olives, onions and tomatoes and wait about 15 min to cool before serving.

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