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Spinach and Ricotta Quinoa “Lasagna” Recipe

Spinach and Ricotta Quinoa “Lasagna”
Source: Kraft Canada

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Ingredients

  • 1 onion , chopped
  • 1/4 cup Kraft Zesty Italian Dressing , divided
  • 2 cloves garlic , minced
  • 6 cups tightly packed baby spinach leaves
  • 1/2 cup ricotta cheese
  • 4 eggs , beaten
  • 3 cups cooked quinoa
  • 1 cup Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese , divided
  • 1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce
PREP TIME
20m
COOK TIME
1h
TOTAL TIME
1h20m
YIELD
6 servings, 1/6 recipe (259 g) each

Instructions

  • Cook onions in 2 Tbsp. dressing in large skillet on medium heat 2 to 3 min. or until crisp-tender, stirring frequently.
  • Add garlic; cook 1 min., stirring frequently.
  • Stir in spinach; cover.
  • Cook 2 to 3 min. or just until spinach is wilted.
  • Remove from heat; stir in ricotta.
  • Combine eggs, quinoa, 1/2 cup shredded cheese and remaining dressing.
  • Spread half onto bottom of 13x9-inch pan sprayed with cooking spray; top with layers of spinach mixture, remaining quinoa mixture, pasta sauce and remaining shredded cheese.
  • Cover.
  • Bake 1 hour or until heated through, uncovering for the last 10 min.

Dinner

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A recipe from Kraft Canada

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