Quinoa Lasagna

I’m on a mission to morph my beloved casserole-dish meals, which have supplied dinner on many consecutive weeknights, into healthier versions.

So tonight I borrowed techniques from two favorites: “hamburger sour cream” casserole and ground turkey lasagna with yogurt bechamel. Quinoa replaced lasagna noodles, which actually cuts down on quite a bit of cooking time beyond the obvious health benefits.

First, brown 1+ pound of ground turkey and then add a large can of diced or crushed tomatoes and simmer on low for 20 minutes. Meanwhile, prepare the quinoa according to the package. Then, mix 1-2 cups of goat/coconut milk yogurt with freshly minced basil or chopped green onions. Stir into the quinoa.

Layer meat sauce followed by quinoa mixture in a casserole dish, and repeat. Optional: sprinkle top layer with shredded Parmesan. Cover with foil and bake at 350 degrees for 15 minutes. Remove foil and allow top layer to get that nice golden color. Remove and serve.

Advertisements

One thought on “Quinoa Lasagna

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: