Quinoa & Mushroom Lasagna
First featured in For Food’s Sake, this recipe soon made its way as a staple on the café scene in Melbourne which I absolutely LOVE. (Not kidding!) It is delicious, meaty in a vegetarian way and completely more-ish. Try using the ragu as the base for a shepherd’s pie, with the wicked Garlicky Chickpea Mash that appears in the book. Ooh yeah. Now we’re talking!
The Quinoa Ragu alone, could easily be served with any kind of pasta such as spaghetti bolognaise or in a pasta bake. Let your quinoa imagination go wild!
Try adding layers of roasted vegetables such as pumpkin, eggplant or zucchini, or handfuls of fresh spinach between the layers.
The use of eggs in the béchamel is to provide a little additional protein to this very filling dish.
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