One of my pet peeves when making lasagna is, that I NEVER have enough ingredients to fill a 9 X 13 in pan and that is what the recipe calls for. That always irritates me to know end. I decided to try an 8 X 11 baking dish this time and that worked way better. Now I am satisfied and can mark that down for future reference.
If you haven’t noticed yet, I’ve been making a lot of recipes with Quinoa recently. I had made some granola bars this past weekend and I never got to take a picture of them because Ben had eaten them all. They were one of his favorites. I think this by far is my favorite recipe I’ve tried using Quinoa. Who knew you could make lasagna with this hearty grain? The best part is there’s more protein in the quinoa which replaces the carb filled noodles you normally have with lasagna. Go ahead and give this one a try. You will be impressed this still tastes like lasagna!
Points Plus: 8
1 cup of Quinoa, cooked
1 pound lean ground turkey
1 jar of store bought marinara sauce
1 16 oz container of low fat cottage cheese
1/4 cup of parmesan cheese
1 cup of part skim mozzarella cheese
salt and pepper to taste
Cook the 1 cup of quinoa in a medium sauce pan with 2 cups of water until all the liquid has
been absorbed. Set a side.
In a skillet, cook the ground turkey, until brown addd in your favorite jar of marinara sauce. I added
in a pinch or 2 of crushed red pepper flakes but that is optional.
While the turkey is cooking in the skillet, mix together the cottage cheese, 1/8 cup of part skim
mozzarella, parmesan cheese, and the salt and pepper.
When the turkey is done cooking begin layering all the ingredients together in a 8 X 11 baking dish. Half of the quinoa,
then the turkey and marinara mixture, and then cheese. Repeat this a second time, and
the last time top with the remaining mozzarella cheese. Bake in a 350 degree oven for 45 minutes.