Quinoa Ragu Lasagna
Recipe type: Main Dish
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 2
Layers of rich, meaty sauce, creamy cheeses, and healthy quinoa.
  • Fresh or Dry Pasta Noodles, ½ pound
  • large pot of water, salted
  • 1 cup quinoa, cooked
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 small carrot, chopped
  • 1 stalk celery, chopped
  • ½ pound ground beef/pork/chicken
  • 1 cup diced canned tomatoes
  • 1 tablespoon granulated sugar
  • salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons flour or cornstarch
  • 2 cups cream
  • ⅛ teaspoon nutmeg
  • salt and pepper to taste
  1. Set aside the cooked pasta and quinoa. Start by heating the oil in a medium saucepan and saute the onion, carrot, and celery for about 4 minutes. Add the preferred meat and sear.
  2. Add tomatoes, sugar, and season with salt and pepper. Simmer for 25 minutes, until meat is cooked through.
  3. In the meantime, make a quick Béchamel sauce by making a roux with the butter and flour. Cook for 2 minutes and whisk in the cream. Season with nutmeg, salt, and pepper.
  4. When the meat sauce is cooked, fold in the cooked quinoa.
  5. To assemble: Grease a loaf pan with butter or oil. Cover bottom of the pan with 2 tablespoons
Béchamel sauce.
  1. Layer with a strip of pasta noodle and then top with meat-quinoa sauce.
  2. Drizzle bechamel over meat-quinoa sauce and repeat layer of pasta. Finish with Béchamel sauce and shredded mozzarella cheese.
  3. Bake at 400F for 15-25 minutes, until cheese and Béchamel are browned. Serve with a salad of greens and crusty bread.
Recipe by Cooking with Books at http://www.cookingwithbooks.net/2012/04/quinoa-ragu-lasagna.html