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RECIPE:  SUPERFOOD 'LASAGNE' BOWL

 

All the yumminess of lasagne flavours & textures made with superfoods (quinoa, beans and spinach) for a super yummy, nutrient-packed veggie-based dinner.

 

Pray for leftovers to take to work!

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The convenient thing about this recipe is that most of the ingredients are ones you can easily keep stocked in your fridge or pantry, so the prep time is mostly just raiding the cupboard while the quinoa cooks. 

PREP TIME:  10 min

COOK TIME:  45 min

SERVES:  4-6

INGREDIENTS
FOR COOKING THE QUINOA
  • ½ cup (100 g) dried quinoa, rinsed

  • ¼ tsp salt

  • 1 cup water

 

FOR THE REST
  • 9 oz (250 g) buffalo mozzarella (half to mix in, half for the top)

  • 1 cup (100 g) shredded parmesan cheese (reserve a bit for the top)

  • 1 sachet TASTE OF TUSCANY spice blend

  • 1 ¾  cup (14 oz / 400 g) cottage cheese

  • 3 cups (75 g) fresh spinach leaves, chopped

  • One 15-oz (400 g) can white/cannellini beans

  • One 15-oz (400 g) can diced tomatoes

  • 3 TBSP (one 70 g can) tomato paste/puree

  • 1 tsp salt

  • ½ tsp black pepper

OPTIONAL TOPPING
  • 5-6 cherry tomatoes, sliced

  • a few fresh basil leaves

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COOKING INSTRUCTIONS

1)  Preheat oven to 350 F / 180 C

 

2)  Add rinsed quinoa, salt and water to a small pan and cook according to directions on package (about 13-15 min).

 

3)  While that’s cooking, add ½ of your mozzarella (reserve the other half for the top) most of your parmesan (reserve a few spoonful’s for the top) and then the ‘REST’ of your ingredients to a large bowl and mix well

 

4)  Add in the cooked quinoa to the bowl, mix well, and then spoon it all into an oven-proof dish.

 

5)  Cut the remaining buffalo mozzarella into slices and distribute over the top along with sliced cherry tomatoes, then sprinkle with the remaining parmesan cheese.

 

6)  Cover with foil, transfer to oven and cook for 40 min.

 

7)  Remove foil, switch the heat to the top heat source (broil/grill) and cook another 5 minutes to melt and ‘brown’ the cheese a bit.

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SERVE

 

Spoon into individual serving bowls and garnish with fresh basil as desired.

Recipe & Photo Credit:  Cathy Menees

COOK'S NOTES

INGREDIENTS

 

Quinoa cooking times can vary (some quinoa is already rinsed, so is par-boiled ect. so just follow the instructions on the package.

 

In Europe, it’s easy to find the little round buffalo mozzarella, but if you can’t find them in your grocery store, just substitute with the shredded mozzarella you would normally use for lasagna or pizza.

 

My family loves fresh cherry tomatoes, so we always have these on hand, but you can skip this step if you don’t have them or can’t be bothered.

PLANNING ADVICE

Hands-on time:  15 minutes

Total time for prep and cook:  1 hour

Plan to cook the quinoa first, which takes about 12-15 min.

 

Use that time to get the rest of your ingredients together and into a large mixing bowl.  Then you can stir in the cooked quinoa, get the dish into the oven, and go do something else while the oven does the work.

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