Can I make and warm up the lasagna of winter vegetables and quinoa in advance?

Yes, you can make the lasagna in advance and store it in the fridge. Warm it up in the oven or microwave before serving it.

Can I freeze the lasagna of winter vegetables and quinoa?

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

Lasagna of winter vegetables and quinoa

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Easy

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

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Ingredients

What do you need?

Quantity: 6p

Tomato-vegetable sauce:
2 tbsp peanut oil
2 yellow onions
2 cloves of look
1 bowl of small white mushrooms
2 pieces of white from leek
1 tbsp finely chopped fresh oregano
400 to 500g tomatoes in cubes

Extra vegetables low:
200g Winterpaplelein
1 small celeriac

White sauce:
1 jar of ricotta
1 egg
1 bone basil
black pepper
2 tbsp grated Parmesan cheese

400 G Cooked drained (whole -grain) quinoa

2 bulbs mozzarella

Extra vegetables low:
200g Winterpaplelein
1 small celeriac

White sauce:
1 jar of ricotta
1 egg
1 bone basil
black pepper
2 tbsp grated Parmesan cheese

400 G Cooked drained (whole -grain) quinoa

2 bulbs mozzarella

Preparation method

How do you make this?

Peel the celeriac, cut it in half and cut into thin slices. Steam for 5 minutes. Was and spared the purslane out.

Finely chop the white from leek.

Tomato-vegetable sauce: Peel the garlic and onion, finely chop and stew together with the leek in olive oil. Finely chop the mushrooms and let it bake for 5 minutes while stirring. Add the tomato coulis and oregano. Let it simmer for 15 minutes under a lid.

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

Fill a baking dish with the quinoa, press well, with a square container, for example, iron out part of the tomato-vegetable sauce evenly. Place part of the discs on top. Brush with the ricotta mixture and then place another low celeriac and the rest of the vegetable sauce comes. Then cover everything with purslane and then with slices of mozzarella. Bake for about 35 to 40 minutes at 180 °.

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