• prep: 3 hr
• cook: 35 min
• total: 3 hr 35 min

servings:

A hearty gluten-free, vegetarian lasagna with layers of spinach, goat cheese, caramelized onions and bell peppers, and quinoa crepes standing in for noodles. My roommate wasn’t a huge fan of the peppers due to the sweetness, but I liked the meaty bite they added to the dish. You might try substituting mushrooms instead.

• 1 cup white quinoa
• 1 cup water
• ¼ teaspoon each: dried basil, oregano, garlic powder (optional, use whatever spices you prefer)
• ¼ teaspoon salt
• few grinds pepper
• Olive oil
• 1 giant onion or 2 medium (about 4 cups once sliced)
• 2.5 bell peppers
• 2 packages frozen spinach, defrosted
• 1 teaspoon dried basil
• ½ cup (~4 oz) goat cheese
• 2.5 cups your favorite tomato sauce (prepared or something like this
• 5 oz. gruyere cheese, shredded (or any white cheese of your choosing)
• 1/4 cup parmesan, grated or shredded

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