Italian Quinoa Risotto Lasagna
Ingredients
The sauce
-
4
ounces
pancetta (optional)
-
3
tablespoons
olive oil
-
½
small
sweet onion (diced)
-
2
cloves
garlic (minced or grated)
-
1
medium
red pepper (diced)
-
1
pound
ground spicy Italian chicken sausage
-
1
teaspoon
dried oregano
-
1
teaspoon
dried basil
-
1
teaspoon
dried parsley
-
½
teaspoon
dried thyme
-
1
teaspoon
pepper
-
½
teaspoon
kosher salt
-
1
can
crushed tomatoes (28 ounces)
-
4
tablespoons
tomato paste
-
1
cup
milk
The quinoa risotto
-
2
tablespoons
butter
-
1
tablespoon
olive oil
-
2½
cups
dry quinoa
-
5
cups
warm chicken broth
-
½
cup
white wine
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
1
cup
freshly grated parmesan cheese
-
to taste
none
truffle oil (for drizzling)
-
2
cups
provolone cheese (shredded)
-
1
cup
mozzarella cheese (shredded)
-
to taste
none
chopped fresh basil or parsley (for garnish)
Instructions
- Make the sauce by cooking pancetta in olive oil until browned, then add onion, garlic, and red pepper until softened.
- Increase heat, add sausage, and cook until browned, then add herbs and cook for another minute.
- Stir in crushed tomatoes, tomato paste, milk, salt, and pepper, and simmer until thickened.
- For the quinoa, bring chicken broth to a boil, add quinoa, cover, and simmer until tender.
- Stir in butter, olive oil, and remaining broth, then add wine and parmesan, stirring until thick and creamy.
- Preheat the oven to 375°F and grease a baking dish.
- Layer quinoa risotto in the dish, followed by the meat sauce, and top with provolone and mozzarella.
- Bake for 30-35 minutes until cheese is golden and sauce is bubbling.
- Let sit for 10 minutes before serving, garnished with fresh herbs.
Nutrition Facts (estimated)
Servings
8
Calories
866
Total fat
45g
Total carbohydrates
60g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
You might also like