Spinach Lasagna Quinoa Casserole

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

1 ½ cups white quinoa

2 ½ cups bella mushrooms (diced)

4 cups spinach (fresh)

1/2 medium yellow onion (finely diced)

2 cups organic marinara sauce

2 ½ cups vegetable broth

1 cup 1% cottage cheese

1 cup ricotta cheese (full-fat)

1 tablespoon Italian seasoning

2 teaspoons garlic powder

1/8 teaspoon sea salt

1/8 teaspoon ground pepper

4 medium tomatoes (sliced)

1 ½ cups shredded mozzarella

Directions

Preheat oven to 375ºF and spray your casserole dish with coconut oil cooking spray (be generous!).

Next, prepare the veggies by chopping the mushrooms and finely dicing the onions. Place the veggies (including the spinach) into the greased casserole dish.

Add the quinoa to the casserole dish. Set aside.

In a medium size bowl, mix together all ingredients for the marinara mixture.

Add the marinara mixture to the casserole dish. Use a large spoon to mix all ingredients together, making sure everything is (mostly) covered.

Cover with tin foil and bake for 30 minutes. Remove and stir. It will still be a little soupy, but don't worry this is how it's supposed to be! Place back in oven for 30 minutes, covered.

Remove, add sliced tomatoes and mozzarella to the top and place it back in the oven for 2 minutes.

Remove and let cool for 10 minutes before serving. Serve with fresh basil and a glass of red wine for best results.

Nutrition

• Calories: 401 kcal
• Total Fat: 15 g
• Sodium: 1036 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 6 g
• Total Sugars: 10 g
• Protein: 22 g