When I get out of the swing of things with cooking it is usually for one of the following reason:
I’ve been too busy at work, with workouts, hanging out with friends, etc. and don’t have the energy to cook when I get home.
I am bored with the recipes I have but I don’t want to spend a ton of time on the recipes that sound good.
The only way I can be consistent with cooking during the week is if I spend time on Sunday to plan for food shopping and the meals we are going to have. Last Sunday I did this and am happy to say that I didn’t buy lunch, breakfast, coffee, OR dinner this week once. All because I took some time on planning!
One of the recipes that I tried was the Eating Well Quinoa Lasagna . I love lasagna but sometimes I feel guilty when I eat so much pasta (it’s our go-to meal when we are busy). I modified the recipe a bit by adding some cooked sausage in the mix because Dave usually likes to have some sort of meat in his meal.
Dave thought the meal was good but not a favorite for him. I, on the other hand, really liked it because I felt healthier eating it, it was easy, and also felt like I got my lasagna fix. I also love any chance I get to eat crushed red pepper flakes! I love spicy!
Quinoa and Sausage Lasagna
2 cups water
1 cup quinoa
2 tablespoons canola oil or olive oil
1 cup chopped onion
1 cup sliced mushrooms
2 cloves garlic, minced
2 cups tomato sauce or prepared pasta sauce
2 cups no-salt-added low-fat cottage cheese
1 large egg, beaten
¼ cup grated Parmesan cheese
2 tablespoons minced fresh basil or ½ teaspoon dried
1 tablespoon dried oregano
2 cups sliced zucchini
2 cups packed fresh spinach, tough stems removed
1½ cups shredded part-skim mozzarella cheese
1 package of sausage of your choice
Coat a 9-by-13-inch baking dish with cooking spray.
Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork. Evenly spread the quinoa in the prepared dish.
Preheat oven to 350°F.
Take sausage out of casing and cook the meat all the way.
Wipe out the saucepan, then add oil and heat over medium heat.
Add onion; cook, stirring frequently, until transparent and starting to brown, 5 to 6 minutes.
Add mushrooms; cook, stirring, until the mushrooms are softened and very little moisture is left in the pan, 3 to 4 minutes.
Add garlic and sauce. Stir until hot. Remove from heat.
Combine cottage cheese and egg in a medium bowl; mix well. Stir in Parmesan, basil and oregano.
Spread one-third of the sauce over the quinoa.
Spread cooked sausage over layer of sauce.
Make a layer of all the zucchini, then all the cottage cheese mixture, then half the remaining sauce, then all the spinach.
Finish with the remaining sauce and spread mozzarella on top.
Bake the lasagna until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 35 to 40 minutes. Let stand for about 10 minutes before serving.