LEX 18 Virtual Cookbook: Kylen Mills' Quinoa Eggplant Lasagna Casserole

LEXINGTON, Ky. (LEX 18) — Have a craving for pasta but don't want all the carbs?

Try this delicious quinoa and eggplant lasagna casserole! Yes it still includes plenty of cheese, but it is a healthier twist on an Italian classic.

Ingredients:

• 2 eggplants

• 3 tbsp olive oil

• 1 cup quinoa, rinsed

• 2 cups packed baby spinach

• 1.5 cups organic marinara sauce

• 2 large eggs, beaten

• 1 tsp dried oregano

• 1/2 tsp red pepper flakes

• 1/2 cup ricotta cheese

• 2 cups of mozzarella cheese

• 1/4 cup grated parmesan cheese

• Salt, pepper, italian seasoning to taste

Cookware:

• Two baking sheets

• Parchment paper

• Cutting board and knife

• Large sauce pan

• 13 x 9 baking dish

• Large bowl

• Spatula

Instructions:

1. Preheat oven to 375, line two baking sheets

1. Slice eggplant in about 1/4in thin slices

1. Lay out eggplants on baking sheets, brush with oil, add salt and pepper to taste

1. Roast 15-20 minutes until tender, flip them over halfway

1. In a large saucepan, bring quinoa and water to a boil

1. Once boiling, lower heat to medium-low, cover for about 15 minutes or until water is absorbed.

1. Once water is absorbed, turn off heat and let sit for a few minutes, then stir in spinach. Cover and set aside.

1. Spread 1/2 cup of marinara on bottom of 13x9 baking dish, then layer half of the eggplant over the sauce

1. In a large bowl, stir together quinoa mixture, eggs, oregano and pepper flakes. Transfer to baking dish and spread in an even layer, pressing down with spatula.

1. Put ricotta on top of quinoa mixture, then top with half of mozzarella

1. Place remaining eggplant in another layer on top, then cover with marinara sauce

1. Top with mozzarella and parmesan, sprinkle some italian seasoning in

1. Cover and bake for 25 minutes

1. Uncover and bake for 20ish minutes or until cheese is melted to your liking

1. Bon appetit!