Vegan Quinoa & Lentil Lasagna

Over the Summer mum and I have been trying to trial recipes from Dr Libby's book - 'The Real food Kitchen'. I came across a recipe for a Quinoa based moussaka which to me is more of a lasagna as it does not have eggplant, so I call it vegan lasagne and I had to try it! This has a lovely quinoa and lentil base filled with herbs and tomato layered with oven roasted Zucchini, Sweet potato and Pumpkin :) So much goodness!!

This is made in three parts, the roasted vegetable layer, tomato sauce and bolognaise... I cooked my quinoa and lentils first so it is ready to make the bolognaise then started on the vegetables and went from there :)

Vegan Quinoa & Lentil Lasagna

Roasted vegetable layer

5 small zucchini's cut lengthways into slices (I used a whole large one)
1 large sweet potato cut lengthways into several slices
1/4 pumpkin cut into long thin slices
1/4 cup fresh parsley leaves, chopped
1 small sprig rosemary leaves, chopped
1 sprig thyme leaves, chopped
1 tablespoon olive oil
Salt and pepper to taste

Preheat oven to 170C.
Drizzle the vegetables with olive oil and season with salt and pepper, toss with the rosemary, thyme and parsley.
Line a baking tray with baking paper and arrange vegetables on top.
Bake in a hot oven for 12-15 minutes or until tender.

Vegetable, Quinoa and Lentils ready to go!

Tomato Sauce

2 medium cans of diced tomatoes
1 cup fresh parsley leaves, chopped
8 tablespoons of tomato paste
2 teaspoons maple syrup
Salt and Pepper to taste

Drain the juice from the tomatoes and transfer to the bowl of a blender.
Add the chopped parsley, tomato paste and season with salt and pepper. Add the maple syrup and pulse until well blended.

Bolognaise mixture

1 cup brown lentil, cooked
1 cup quinoa, cooked
1 cup fresh basil leaves, chopped
2 spring onions (scallions), finely chopped
1 teaspoon fresh chili, seeded and finely chopped

Combine the cooked lentils and quinoa in a large bowl and toss with the parsley, basil, spring onion and fresh chili.
Stir in 2 cups of the tomato sauce and mix until well blended.

To assemble...

Lightly oil a 24x14cm baking pan.
Start with a layer of sweet potato slices and cover with 2.5 cups of the quinoa-lentil bolognaise.

Next layer the zucchini and any left over sweet potato slices. Spoon a thin layer of the remaining bolognaise mixture over the zucchini.

Lastly top with the pumpkin slices pressing firmly.

Bake in the oven for 35 minutes to heat through and let it rest for 10 minutes before serving.

This is great with some greens on the side such as broccoli and beans, or a light summer salad!
In all honesty I was a little nervous how this would turn out and whether it would be edible and flavoursome for my family... but it was! I will be making this again and look forward to having the left overs in the next couple of days as the flavours have a chance to sink in more :)

Fact - Lentils are low in 2 essential amino acids (methionine and cysteine) but when combined with quinoa, completes the protein spectrum!

xx