Can I make the Lasagna of winter vegetables and quinoa in advance and reheat it?

Yes, you can make the lasagna in advance and store it in the refrigerator. Reheat it in the oven or microwave before serving.

Can I freeze the Lasagna of winter vegetables and quinoa?

Yes, you can freeze the lasagna for longer storage. Make sure to cover the lasagna well with foil or place it in an airtight freezer container. Thaw and heat it thoroughly before serving.

Lasagna of winter vegetables and quinoa

Name: Lasagna of winter vegetables and quinoa
Cook time: 1 min
Total time: 1 min
Yield: 6P
Ingredients: Tomato vegetable sauce:; 2 tbsp peanut oil; 2 yellow onions; 2 cloves of garlic; 1 pack of small white mushrooms; 2 pieces of the white part of leek; 1 tbsp finely chopped fresh oregano; 400 to 500g diced tomatoes; Extra vegetable layer:; 200g winter purslane; 1 small celeriac; White sauce:; 1 jar of ricotta; 1 egg; 1 bunch of basil; black pepper; 2 tbsp grated parmesan cheese; 400 g cooked drained (whole grain) quinoa; 2 balls of mozzarella

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Quinoa instead of lasagna sheets, great idea right! Don't think that lasagna only tastes good with pasta sheets!

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Ingredients

What do you need?

Quantity: 6P

Tomato vegetable sauce:
2 tbsp peanut oil
2 yellow onions
2 cloves of garlic
1 pack of small white mushrooms
2 pieces of the white part of leek
1 tbsp finely chopped fresh oregano
400 to 500g diced tomatoes

Extra vegetable layer:
200g winter purslane
1 small celeriac

White sauce:
1 jar of ricotta
1 egg
1 bunch of basil
black pepper
2 tbsp grated parmesan cheese

400 g cooked drained (whole grain) quinoa

2 balls of mozzarella

Extra vegetable layer:
200g winter purslane
1 small celeriac

White sauce:
1 jar of ricotta
1 egg
1 bunch of basil
black pepper
2 tbsp grated parmesan cheese

400 g cooked drained (whole grain) quinoa

2 balls of mozzarella

Preparation method

How do you make this?

Peel the celeriac, cut it in half and slice it thinly. Steam for about 5 minutes until tender. Wash and spin the purslane dry.

Finely chop the white part of the leek.

Tomato vegetable sauce: Peel the garlic and onion, chop finely and sauté together with the leek in olive oil. Chop the mushrooms finely and let them cook for about 5 minutes while stirring. Add the tomato coulis and oregano. Let it simmer gently for 15 minutes under a lid.

White sauce: Finely chop the basil. Beat the egg and mix it with the ricotta, pepper, and parmesan together.

Fill a baking dish with the quinoa, pressing it down well with a square container, for example. Spread a portion of the tomato vegetable sauce evenly over it. Place a portion of the celeriac slices on top. Spread with the ricotta mixture and then add another layer of celeriac, followed by the rest of the vegetable sauce. Then cover everything with purslane and then with slices of mozzarella. Bake for about 35 to 40 minutes at 180°C.

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