Quinoa Recipes @ Recipes From A Pantry
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Courgette Quinoa Lasagna with a Cinnamon Yoghurt Béchamel

A gorgeous summery courgette (zucchini) and quinoa lasagne all topped up with a cinnamon yoghurt béchamel sauce.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 467kcal
Author Bintu Hardy | Recipes From A Pantry

Ingredients

Quinoa lasagne

  • 260 g (1 1/2 cup) quinoa
  • 720 ml (3 cup) water
  • Salt
  • 550 g courgette sliced
  • 1 tbsp olive oil
  • Salt
  • 55 g (2oz) baby spinach shredded

Yoghurt Béchamel

  • 500 g (17.5oz) Greek yoghurt
  • 2 tbsp water if using a thick yoghurt
  • 1 large egg
  • 1 tsp honey
  • 6 tbsp Parmesan
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 400 ml (1 2/3 cup) passata sauce

Instructions

Cook the quinoa:

  • Pour the quinoa into a fine mesh sieve.
  • Rinse under a running tap and thoroughly wash the quinoa (rubbing through it with your fingers) for 3 mins to remove any bitter outer coating.
  • Let the quinoa drain for a few mins to remove the excess liquid.
  • Place the quinoa into a pot and add in the water, oil and salt and bring to the boil.
  • Reduce to a simmer, cover and let cook for 15 mins - you will see tiny spirals (aka the germ) coming out of the seeds.
  • Remove the quinoa from the heat, open and fluff the grains and let stand for about 10 mins.

Roast the courgettes:

  • Whilst quinoa is cooking preheat the oven to fan 160C / 180C / 350F / gas 4.
  • Mix the courgettes with the oil and some salt and roast for about 12 mins to soften them.
  • Take the courgettes out of the oven and set aside to cool but leave the oven on.
  • Make the yoghurt béchamel by whisking all the ingredients together until well combined.

Now assemble the lasagne:

  • Spread all of the quinoa in the bottom of the dish.
  • Then spoon a third of the passata sauce over the quinoa.
  • Then layer the courgette and the shredded spinach and spoon on the remaining passata.
  • Finally top with the béchamel sauce.
  • Bake the lasagne in the oven for 20-25 mins until golden.

Nutrition

Serving: 4servings | Calories: 467kcal | Carbohydrates: 58g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 745mg | Potassium: 1147mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2190IU | Vitamin C: 35.5mg | Calcium: 329mg | Iron: 5.1mg