~ By Min Kwon, MS, RD
Spring is finally here! Well..it’s more like summer here in Texas, but what else is new? I’d love to live in a place with all 4 seasons, but that may require me to move across the country. Hmm..perhaps I join my parents in Korea. Sorry, I digress.
Since we skipped spring, does that mean I get a free pass on spring cleaning? Wishful thinking… While I, like most of us, am starting to embrace all the glorious, fresh spring produce that nature has graciously gifted us with, I’m not ready to part ways with my favorite orange vegetable - sweet potatoes. I roast them just about every single weekend for easy snacking or to throw them into dishes. They make the perfect addition to arugula salads or any meals for that matter.
It’s natural for us to gravitate towards fresh salads during this season (I heart you, asparagus!). However, for days when you want a bit more stick-to-the-ribs kind of comfort meal without all the hassle, make this vegetarian sweet potato quinoa lasagna.
There’s no need to boil a large pot of water to cook the noodles (cuz there are no noodles!), which is half the battle when making lasagna, no? While I used cauliflower, feel free to experiment and add some of your favorite veggies, like asparagus. Can you tell I'm a bit obsessed with asparagus at this moment?
I made a vegetarian version but if your loved ones demand meat (ahem, the Hungryman), you can throw some in along with the veggies. I wouldn’t recommend it though, as I don’t think the dish needs it. Let the flavors of roasted veggies, nutty quinoa, and ooey-gooey cheese shine!
Hope you enjoy this no-fuss, healthy, and delicious comfort food!
Make this Vegetarian Sweet Potato Quinoa Lasagna for dinner. No noodles required! Tweet this
Vegetarian Sweet Potato Quinoa Lasagna
- 3 cups diced sweet potatoes
- 2 cups chopped cauliflower
- 1 teaspoon olive oil
- 2 cups water
- 1 cup quinoa
- 1 1/2 cups tomato sauce or prepared pasta sauce
- 1 tub (15oz.) part-skim ricotta cheese
- 1 large egg, beaten
- 1/4 cup grated parmesan cheese
- 2 tablespoons minced fresh basil
- 1 tablespoon dried oregano
- 1 cup shredded part-skim mozzarella cheese
- Heat oven to 350 degrees F. On a large baking sheet, spread sweet potatoes and cauliflower tossed with oil. Roast for 25-30 minutes.
- In the meantime, 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 simmer, cover and cook for 15 min. Fluff with a fork. Evenly spread the quinoa in the prepared baking dish.
Combine ricotta cheese and egg in a medium bowl; mix well. Stir in parmesan, basil, and oregano.
- Spread half of the sauce over the quinoa. Make a layer of the roasted veggies, then all the ricotta mixture. 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, 30-35 minutes. Let stand for about 10 minutes before serving.
Note: when making ahead of time, wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. Bake when ready to serve. If frozen, make sure lasagna is thrawed completely in the refrigerator.