Quinoa lasagne with courgette and mozzarella
  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Quinoa lasagne with courgette and mozzarella

Serves 8; 45 - 90 minutes
250 g
1
onion, finely chopped
2 tbsp
olive oil
100 g
mushrooms
2
cloves of garlic
500 ml
pasta sauce
250 g
cottage cheese
1
egg
100 g
Parmesan cheese
2 tbsp
fresh basil, chopped finely
1 tbsp
dried oregano
1
courgette, sliced
100 g
spinach
200 g
mozzarella 

 

Tip: Serve the lasagne with a light salad and a refreshing lemon dressing.

Equipment

  • Oven dish 

Instructions

  • Grease the oven dish with olive oil. 
  • Boil the Quinoa according to the instructions on the back of the packaging and cover the bottom of the oven dish with the Quinoa.
  • Fry the chopped onion in olive oil in a large saucepan over a medium heat for about 5 minutes. 
  • Add the mushrooms and fry them for about 5 minutes, until the liquid from the mushrooms has evaporated completely. 
  • Now add the garlic and the pasta sauce. Warm the sauce through and then remove it from the heat.  
  • Mix the cottage cheese and the egg together in a bowl. Stir in the Parmesan cheese, the basil and the oregano. 
  • Spoon about 1/3 of the pasta sauce over the Quinoa. Cover the Quinoa and the pasta sauce with a layer of courgette. Cover the courgette with the cottage cheese mixture. Now cover the cottage cheese mixture with half of the remaining sauce and the spinach. Finally, cover the spinach with the remaining sauce and finish the lasagne off with the mozzarella and a sprinkling of Parmesan cheese.     
  • Bake the lasagne for a good 30-40 minutes in a pre-heated oven at 180 degrees C, until the lasagne is hot and the cheese has melted and turned golden. Leave the lasagne to rest for about 10 minutes outside the oven before serving. 

Nutritional value per person

  • 282 Kcal
  • 20 g Carbohydrates
  • 18 g Protein
  • 14 g Fat
  • 2 g Dietary fibre