Italian Quinoa Risotto Lasagna Casserole
This can be prepped in advance and either frozen or kept in the fridge for up to three days.
This can be prepped in advance and either frozen or kept in the fridge for up to three days.
- 1 teaspoon dried oregano
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 3 tablespoons olive oil
- 1 cup freshly grated parmesan cheese
- 1/2 cup white wine
- 4 tablespoons tomato paste
- 1 cup milk (i use 2%)
- 1 teaspoon pepper + 1/2 teaspoon kosher salt
- 2 1/2 cups dry quinoa
- 5 cups warm chicken broth
- 2 cloves garlic (minced or grated)
- 1/2 small sweet onion (diced)
- 4 ounces pancetta (chopped (optional but adds great flavor))
- 1 red pepper (diced)
- 1 ounce can crushed tomatoes (28)
- 1 cup mozzarella cheese (shredded)
- 1 pound ground spicy italian chicken sausage or regular s
- 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 23.1167199891521 g
- Cholesterol 149.006250026162 mg
- Fat 66.7146100152349 g
- Fiber 8.0752499917998 g
- Protein 53.0854449975528 g
- Saturated Fat 34.1633175069521 g
- Serving Size 1 1 recipe (1964g)
- Sodium 3530.68675001695 mg
- Sugar 15.0414699973523 g
- Trans Fat 3.91896050074148 g
- Calories 917 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
Life as a working mom is a whirlwind. Between school drop-offs, demanding meetings, and the never-ending cycle of laundry and grocery shopping, finding time for a home-cooked meal feels like a luxury. But let me tell you, a delicious, satisfying meal doesn't have to be a monumental task. This Italian Quinoa Risotto Lasagna Casserole is my secret weapon – a make-ahead masterpiece that saves me time and stress without sacrificing flavor.
The beauty of this recipe lies in its versatility. I often prepare it on the weekend, portioning it into freezer-safe containers for those hectic weeknights when I'm juggling work calls and homework help. It’s also perfect for meal prepping. Three days in the fridge is no problem at all! The flavors meld beautifully, creating a depth that's simply irresistible. The quinoa adds a healthy twist, offering a hearty and protein-packed base without the heaviness of traditional lasagna. Imagine this: a comforting, warm casserole that's packed with flavor and ready in minutes. Sounds like a dream, right?
The magic ingredient? Planning! Setting aside a few hours on a less busy day to prepare this casserole allows me to relax and enjoy my family's company during the week. I love the mix of textures – the creamy quinoa risotto base, the rich and savory meat sauce, and the melty cheese topping. It’s a perfect balance of comfort food with a sophisticated touch. It’s easily customizable too! My kids love the spicy Italian sausage, but you could easily swap it out for ground beef or turkey. Add some mushrooms or zucchini for extra veggies if you like. No matter your preferred ingredients, this lasagna is a guaranteed crowd-pleaser.
Beyond the convenience and taste, this casserole offers a sense of accomplishment. Knowing I've created a delicious and healthy meal for my family from scratch is incredibly rewarding. It's more than just food; it's a symbol of love and care, a way to show my family that even in the busiest of times, I prioritize nourishing them with wholesome, homemade goodness. It's become a staple in our home, and I know it will soon become one of your favorites, too. So, go ahead, try it! You’ll thank me later.
Serving Suggestions: This casserole is delicious on its own, but I often serve it with a side of crusty bread for dipping into the leftover sauce. A simple green salad adds a refreshing contrast to the rich flavors of the casserole. For a special occasion, a drizzle of extra truffle oil elevates it to another level.
Storage Tips: The casserole can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, portion it out into freezer-safe containers and freeze for up to 3 months. When ready to serve, simply thaw overnight in the refrigerator and reheat in the oven or microwave until warmed through.
Variations: Feel free to experiment with different types of cheese, sausage, or vegetables. Vegetarian versions are easily created by omitting the sausage and adding vegetables like spinach, mushrooms, or zucchini. You can also use different types of quinoa, such as red or black quinoa, for a change of texture and color. The possibilities are endless!
This Italian Quinoa Risotto Lasagna Casserole is more than just a recipe; it's a testament to the power of planning and the joy of creating delicious, homemade meals even when time is limited. It's a recipe that truly embodies the essence of home-cooked goodness, a taste of comfort and warmth that will bring your family together. So, ditch the takeout menus and embrace the simplicity and satisfaction of this wonderful casserole. Your family (and your busy schedule) will thank you for it!
