Mexican Quinoa Lasagna

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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