Quinoa Ragu Lasagna

Sometimes, lasagna is all we crave. Layered cheese, creamy sauces, rich meat, and pasta noodles. What else do you need? We made this before leaving for NYC last month and baked it in a loaf pan, since most of our cooking is for two (with leftovers!) Oh and why quinoa? We had some leftover cooked quinoa in the fridge from a previous meal and decided to load up the lasagna with a nutritious grain that not only added health benefits, but provided texture in an otherwise smooth and creamy lasagna.

Quinoa Lasagna

Serves 2, with leftovers

Fresh or Dry Pasta Noodles, 1/2 pound

large pot of water, salted

1 cup quinoa, cooked

2 tablespoons vegetable oil

1 small onion, chopped

1 small carrot, chopped

1 stalk celery, chopped

1/2 pound ground beef/pork/chicken

1 cup diced canned tomatoes

1 tablespoon granulated sugar

salt and pepper to taste

2 tablespoons butter

2 tablespoons flour or cornstarch

2 cups cream

1/8 teaspoon nutmeg

salt and pepper to taste

1. Set aside the cooked pasta and quinoa. Start by heating the oil in a medium saucepan and saute the onion, carrot, and celery for about 4 minutes. Add the preferred meat and sear.
2. Add tomatoes, sugar, and season with salt and pepper. Simmer for 25 minutes, until meat is cooked through.
3. In the meantime, make a quick Béchamel sauce by making a roux with the butter and flour. Cook for 2 minutes and whisk in the cream. Season with nutmeg, salt, and pepper.
4. When the meat sauce is cooked, fold in the cooked quinoa.
5. To assemble: Grease a loaf pan with butter or oil. Cover bottom of the pan with 2 tablespoons
   Béchamel sauce. 
6. Layer with a strip of pasta noodle and then top with meat-quinoa sauce.  
7. Drizzle bechamel over meat-quinoa sauce and repeat layer of pasta.  Finish with Béchamel sauce and shredded mozzarella cheese. 
8. Bake at 400F for 15-25 minutes, until cheese and Béchamel are browned. Serve with a salad of greens and crusty bread.

You can make this gluten free by using cornstarch in the bechamel and using gluten-free pasta noodles. We made fresh noodles using Domenica Marchetti's Pasta Recipe and they turned out great in this recipe. Whenever we have the time, we make fresh pasta instead of using dry pasta. The results are noticeably different; the long noodles soak up both sauces and provide structure to the meal.

How do YOU make lasagna? Links are welcome, so make sure to share your favorite recipes with us!

All Quinoa: Pasta & Polenta

If you haven't heard, seen, taste or felt what Quinoa is...here's a crash course! The culinary world that has been overtaken with quinoa love; the same world that slowly but surely is turning towards whole grains. Cookbooks, magazines, television shows, radio programs and every single other media outlet mentions it at least once a day, in the shape of recipes, new blog posts, or new products.

Pronounced keen-wah, quinoa is known as the "Mother Grain" and is considered one of the healthiest grains available to us. Originating in the Andean region of Ecuador, Colombia, Peru and Bolivia, it was once an accesible crop that fed this nations. Now, with all the media attention that quinoa is getting, fewer locals in these countries can now afford it. Hopefully a balance can be reached and we can all share the wealth! 

One of the companies that's best doing this is The Quinoa Corporation, who brought the first 50 lb bag of quinoa into the United States. Through their own brand, Ancient Harvest Quinoa, they offer a wide variety of products that I had the opportunity to test out and play around with. You can purchase their pastas, quinoa grain, and polenta in their online store. Here are my favorite two recipes: Quinoa Pasta in an Herb & Mushroom Sauce and a Sausage Ragu over Quinoa Polenta.

Quinoa Pasta in Herb & Mushroom Sauce

Searing the chicken breast seals in juices and by roasting it, you'll have an anything but dry breast. This sauce thickens up through evaporation of the liquid, with no need to add extra thickeners. If you'd like to quickly thicken it, add 1 tablespoon of cornstarch mixed with 2 tablespoons of water. 

Serves 4

1 pound quinoa pasta

salt

2 tablespoons olive oil

1 medium onion, chopped

4 boneless chicken breasts

1 cup mixed dried mushrooms

1 cup hot water

2 cups full-fat cream

to taste: salt, pepper, fresh cilantro

1. Preheat oven to 400F degrees.
2. Boil quinoa pasta in enough salted water. Drain and reserve. 
3. In a heavy bottom saute pan, heat olive oil and saute chopped onion for 2 minutes. Sear two chicken breasts and season on both sides with salt and pepper. Roast in oven 15-25 minutes, until the juices are runny clear. 
4. In the meantime, hydrate dried mushrooms in hot water. Do NOT drain the water, reserve it for the sauce. 
5. Once the chicken breasts are done, rest on cutting board and return pan to the heat. Cut the other 2 chicken breasts into medium dice and add to pan of drippings, as well as dried mushrooms (water included). Cook until water is halfway evaporated and whisk in cream. Simmer over medium low heat. 
6. Toss pasta in cream sauce. Slice chicken breasts on a diagonal and serve atop sauced pasta. Decorate with fresh cilantro and enjoy!

Linguica Sausage Ragu over Quinoa Polenta

Serves 2

This is a quick and simple dinner for two when you want dinner to be served and on the table in less than 30 minutes. Searing the quinoa polenta gives it added texture but you can also throw the slices in the microwave to heat through. 

4 linguica sausage, with casing removed

1/2 red bell pepper, chopped

1/2 medium yellow onion, chopped

1 can whole peeled tomatoes

1/2 tablespoon sugar

salt and pepper to taste

4-6 slices of quinoa polenta

1 tablespoon butter

1. In a hot cast iron pan, crumble sausage and sear for 2 minutes. Add chopped pepper and onion and cook until translucent. Add tomatoes and let simmer for 20 minutes. Season with sugar, salt and pepper. 
2. To serve, slice 1/2 inch thick slices of quinoa polenta and sear in hot butter. Serve with ragu on top and cheese. Top with fresh basil if available.

Disclaimer: Quinoa Corporation provided quinoa products to make this post possible. As always, all my opinions are 100% my own and based on personal recipe testing and tasting!