Sweet Potato & Quinoa Lasagna

I found  this awesome recipe on MJ and Hungryman blog via Pinterest I knew I had to make it. I have been wanting a "lasagna" for a while now and I have. It tastes super yummy and you really don't miss the traditional meat lasagna.

Here is my little step by step how to with some pictures.

Enjoy! 

Ingredients

• 3 cups diced sweet potatoes
• 2 cups chopped cauliflower
• 1 teaspoon olive oil
• 2 cups water
• 1 cup quinoa
• 1½ cups tomato sauce or prepared pasta sauce
• 1 tub (15oz.) part-skim ricotta cheese
• 1 large egg, beaten
• ¼ cup grated parmesan cheese
• 2 tablespoons minced fresh basil
• 1 tablespoon dried oregano
• 1 cup shredded part-skim mozzarella cheese

Instructions

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 ricotta cheese and egg in a medium bowl; mix well. Stir in parmesan, basil, and oregano.

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. I cooked my quinoa in a rice cooker to make my life easier. Of course I forgot to take pictures but it's the same method of rice cooking. 

Before doing this step I had extra sliced sweet potatoes from another recipe and decided to line the baking dish with those before adding sauce 
Spread half of the sauce over the quinoa. Make a layer of the roasted veggies, then all the ricotta mixture. 

Make a layer of the roasted veggies, then all the ricotta mixture. Finish with the remaining sauce and spread mozzarella on top. See pictures below. 

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.

Recipe Source: http://www.mjandhungryman.com/vegetarian-sweet-potato-quinoa-lasagna-2/

Healthy Recipe: Gluten Free Vegetarian Taco Pie

Healthy Recipe: Gluten Free Vegetarian Taco Pie

Hi everyone!

Here is my latest recipe on ladychoices.com! Please go check it out and share with a friend!

Gluten Free Vegetarian Taco Pie

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1. Ingredients: onion, bell pepper, carrots, soy chorizo, can of diced tomatoes, cheddar cheese, corn tortillas, veggie crumbles, taco seasoning (not pictured) and minced garlic (not pictured)


2. Dice onion, carrots, and peppers to bite size pieces.


3. Saute minced garlic in extra virgin olive oil under medium heat for about 2 minutes. Then add chopped raw veggies. Cook until soft, for about 5 minutes. Stir occasionally.


4. Add in soy chorizo and veggie crumbles, stir a few times then add you diced tomatoes.


5. Next, add your seasoning of choice. I used the Target brand of Taco Seasoning. But you can use any taco spices.


6. Turn oven on to 400 degrees Fahrenheit. While oven is heating begin assembling your pie. Treat it just like a lasagna and place one layer of corn tortillas  in the bottom of your pie dish. Then, add 2 hefty spoonfuls of your filling. Evenly spread your pie filling then top with a handful of cheese. Place a second layer of tortillas then repeat.


7. Bake in oven for 15 minutes covered with foil. Cheese underneath foil should be completely melted. After the 15 minutes, remove the foil cover then place back in oven until cheese darkens a little. Remove from oven after 5 minutes. Let cool for 10 minutes before cutting.


8. Slice your pie and serve with your favorite taco toppings. I chose homemade guacamole, salsa, and greek yogurt (low cal substitute for sour cream).

ENJOY!