Italian Quinoa Risotto Lasagna Casserole
Try this Italian Quinoa Risotto Lasagna Casserole recipe.
Try this Italian Quinoa Risotto Lasagna Casserole recipe.
- 1 teaspoon dried oregano
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 (28 ounce) can crushed tomatoes
- 3 tablespoons olive oil
- 2 cloves garlic minced or grated
- 1 cup freshly grated parmesan cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup white wine
- 4 tablespoons tomato paste
- 4 ounces pancetta chopped (optional but adds great flavor)
- 1 red pepper diced
- 1 cup milk (i use 2%)
- 1/2 small sweet onion diced
- 1 pound ground spicy italian chicken sausage or regular sp
- 1 teaspoon pepper + 1/2 teaspoon kosher salt
- 2 1/2 cups dry quinoa
- 5 cups warm chicken broth
- 1/2 teaspoon salt + pepper plus more to taste
- truffle oil for drizzling
- 2 cups provolone cheese shredded
- chopped fresh basil or parsley for garnish
- Carbohydrate 9.79617833241047 g
- Cholesterol 101.190375024811 mg
- Fat 37.3431483409596 g
- Fiber 2.01062497314238 g
- Protein 37.7733508406776 g
- Saturated Fat 22.4333012543905 g
- Serving Size 1 1 -8 (483g)
- Sodium 1487.68579186729 mg
- Sugar 7.78555335926809 g
- Trans Fat 2.06964541705355 g
- Calories 529 calories
Step-by-step
- Start by making the sauce. In a heavy bottomed pot, cook 1 tablespoon of olive oil and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes.
- Add the onion, garlic and red pepper and cook, stirring until the veggies are softened, about 5 minutes.
- Push the veggies off to the side of the pan and increase the heat to medium-high. Add 1 tablespoon of olive oil to the center of the pan and crumble in the ground sausage.
- Cook without stirring for 3 minutes and then begin breaking up the meat and continue to cook, stirring occasionally, until well browned, about 5 minutes.
- Add the oregano, basil, parsley and thyme. Cook another minute or so.
- Add the tomatoes, tomato paste, 1 cup milk, salt and pepper to the pot. Simmer the sauce, stirring occasionally, until thickened, about 20-30 minutes. Taste to season with salt and pepper.
- While the sauce is cooking, make the quinoa. Bring 4 cups chicken broth to boil in 12 inch high sided skillet. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and chicken broth is absorbed, about 15 minutes.
- After 15 minutes, remove the lid and add the butter, olive oil and remaining 1 cup of chicken broth, stir vigorously for 5 minutes, until the quinoa is thick.
- Add the wine and parmesan cheese. Continue to stir vigorously for 2 to 3 minutes, until the quinoa is thick and creamy. Season with salt and pepper. Drizzle with 1-2 tablespoons truffle oil.
- Preheat the oven to 375 degrees F. To assemble the lasagna, grease a 9x13 inch baking dish. Spread the quinoa risotto in one even layer over the bottom of the greased dish.
- Spoon the meat sauce over the quinoa and then top with the provolone and mozzarella cheese.
- Bake for 30-35 minutes or until the cheese is lightly golden and the sauce bubbling.
- Let sit 10 minutes and then cut and serve with some crusty bread and a drizzle of truffle oil. Garnish with fresh basil or parsley.
A Busy Mom's Secret Weapon: Italian Quinoa Risotto Lasagna Casserole
Let's be honest, moms are superheroes. We juggle work, kids, household chores, and somehow find time to maintain a semblance of sanity. Cooking a delicious and healthy meal often feels like an impossible task, but it doesn't have to be. This Italian Quinoa Risotto Lasagna Casserole is my secret weapon – a one-pan wonder that's both impressive and incredibly easy to make. It's the kind of dish that tastes like you slaved away in the kitchen all day, but the truth is, it comes together surprisingly quickly. The best part? The whole family loves it, which makes all the effort (or lack thereof!) totally worthwhile.
The beauty of this recipe lies in its versatility. I often adapt it to whatever ingredients I have on hand. Sometimes I swap out the chicken sausage for Italian sausage or even ground beef. Feeling adventurous? Throw in some spinach or mushrooms for extra nutrients and flavor. The quinoa adds a healthy twist, providing a good source of protein and fiber without sacrificing that satisfyingly creamy texture you expect from a lasagna. Forget endless layering and hours of prep – this casserole simplifies the classic lasagna experience without compromising on taste or satisfaction. It's a weeknight lifesaver, a perfect make-ahead dish for busy weekends, and a crowd-pleaser guaranteed to impress even the pickiest eaters. Trust me, this recipe will become a staple in your family's dinner rotation.
Why this recipe works so well:
- One-Pan Convenience: Less cleanup is always a win for busy moms!
- Healthy Twist: Quinoa adds protein and fiber without compromising flavor.
- Make-Ahead Friendly: Prepare it ahead of time and pop it in the oven when you're ready.
- Flavorful and Satisfying: The combination of Italian sausage, creamy quinoa, and melted cheese is irresistible.
- Versatile Ingredients: Easily customize it to your preferences and what you have available.
This Italian Quinoa Risotto Lasagna Casserole isn't just a meal; it's a symbol of efficiency, deliciousness, and the joy of feeding your family a truly satisfying meal without spending hours in the kitchen. It’s my go-to recipe for busy weeknights, and I hope it becomes one of yours too. So, ditch the takeout menus and embrace the ease and deliciousness of this amazing casserole. Your family (and your sanity) will thank you!
Tips and Variations:
- Vegetarian Option: Substitute the sausage with sauteed vegetables like zucchini, eggplant, or mushrooms.
- Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Cheese Lovers Delight: Experiment with different cheeses like ricotta, parmesan, or even a blend of your favorites.
- Make it Ahead: Assemble the casserole a day ahead and bake when ready.
- Leftovers: Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Enjoy this simple yet incredibly flavorful meal, and remember, even amidst the chaos of motherhood, you deserve to enjoy delicious, home-cooked food without the stress.
