A hearty gluten-free, vegetarian lasagna with layers of spinach, goat cheese, caramelized onions and bell peppers, and quinoa crepes standing in for noodles. My roommate wasn’t a huge fan of the peppers due to the sweetness, but I liked the meaty bite they added to the dish. You might try substituting mushrooms instead.
Prep Time3 hourshrs
Cook Time35 minutesmins
Ingredients
1cupwhite quinoa
1cupwater
¼teaspooneach: dried basiloregano, garlic powder (optional, use whatever spices you prefer)
¼teaspoonsalt
few grinds pepper
Olive oil
1giant onion or 2 mediumabout 4 cups once sliced
2.5bell peppers
2packages frozen spinachdefrosted
1teaspoondried basil
½cup~4 oz goat cheese
2.5cupsyour favorite tomato sauce (prepared or something like this
5oz.gruyere cheeseshredded (or any white cheese of your choosing)
1/4cupparmesangrated or shredded
Instructions
Soak the quinoa in water for at least an hour, up to overnight. Drain and rinse the soaked quinoa thoroughly before blending in a high-powered blender with 1 cup of water. Add spices, salt and pepper and blend until smooth.
Heat a 8 or 9-inch pan over medium heat and grease with a small amount of olive oil. Add quinoa batter ½ cup at a time; swirl to coat the bottom of the pan. Cook for about 1-2 minutes on each side, until it puffs slightly and you can easily slide a spatula underneath. Flip and cook for another 1-2 minutes. Repeat with the rest of the batter (this should make about five rounds of quinoa crepes).
Slice the onion thinly. Add to a large frying pan over medium-low heat with about 1-2 tablespoons of olive oil and a generous pinch of salt; stir to coat. Cook for about 30 minutes, stirring frequently, until caramelized.
Meanwhile, slice the bell peppers into thin strips. You can wait until the onions are done to re-use the same pan, or use another pan to saute them in a tablespoon of olive oil with a pinch of salt over medium heat until soft (about 10 minutes).
Squeeze water out of the spinach and mix the spinach, goat cheese and basil together along with another generous pinch of salt.
Preheat oven to 375 degrees. Get out a round, deep baking dish at least 8 to 9-inches in diameter (it's okay to use a square baking dish; you can cut the quinoa crepes to fit and they don't need to fit perfectly). Layer a quinoa crepe into the pan and top with ½ cup or so of tomato sauce. Top with spinach, pell pepper, onion and shredded gruyere. Repeat with remaining crepes, vegetables and cheese. Finish with a layer of sauce, gruyere, and parmesan.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 15 minutes.