Spinach and Ricotta Quinoa “Lasagna” Recipe

Name: Spinach and Ricotta Quinoa “Lasagna”
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings, 1/6 recipe (259 g) each
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

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.