• 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.
• Add tomatoes, sugar, and season with salt and pepper. Simmer for 25 minutes, until meat is cooked through.
• 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.
• When the meat sauce is cooked, fold in the cooked quinoa.
• To assemble: Grease a loaf pan with butter or oil. Cover bottom of the pan with 2 tablespoons

Béchamel sauce.

• Layer with a strip of pasta noodle and then top with meat-quinoa sauce.
• Drizzle bechamel over meat-quinoa sauce and repeat layer of pasta. Finish with Béchamel sauce and shredded mozzarella cheese.
• Bake at 400F for 15-25 minutes, until cheese and Béchamel are browned. Serve with a salad of greens and crusty bread.