Eggplant, pepper and quinoa lasagna
Lasagna is a dish with endless possibilities in terms of filling and types of pasta sheets, which gives rise to creations as different from the traditional one as this eggplant, pepper and quinoa lasagna: a light, unprocessed version where even the ingredients used for the topping are natural.
This version is also perfect as a one-dish meal, since the combination of quinoa and vegetables makes it a very complete option.
As for its flavor, the sweet, slightly tangy notes of the pepper stand out, along with the juiciness of the tomato and the delicious blend of aromatic accents created by the béchamel together with the oregano.
This dish is rich in complete protein (it contains all the essential amino acids), complex carbohydrates (they provide energy, have a low glycemic index and keep us feeling full for longer), omega-3, fiber, flavonoids, chlorogenic acid (an antioxidant that prevents cellular degeneration), beta-carotene, lycopene and tryptophan. It also provides vitamins A, C and B (B1, B2 and B6), calcium, phosphorus, magnesium, potassium, zinc and, in smaller amounts, iron.
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- Step 1Wash the peppers and put them to roast at 170º for 40 minutes.
- Step 2We put the quinoa in a colander and wash it under the tap until the water comes out clean. Once we have it thoroughly washed, we put it in a saucepan with twice as much water as quinoa and a little salt, and let it cook for 15 minutes. Remove from heat, we go through cold water in a colander, drain and reserve.
- Step 3Wash and peel the eggplant and cut into slices. We add a little salt and leave it for 15 minutes to release the bitterness. After this time, we put a few drops of oil in a pan and make the slices of eggplant grilled. When they are ready, we place them on absorbent paper to eliminate the excess oil they may have.
- Step 4Prepare the bechamel and, once we have roasted the peppers, we remove the skin, cut them in half and remove the seeds.
- Step 5We put a little béchamel in the bottom of a baking tray to assemble the lasagna. On the béchamel sauce, place 2 eggplant slices (one behind the other, lightly resting one on top of the other) and, on top of these, peppers and half of the quinoa, spread out along the slices. On the quinoa, we put a little fried tomato and repeat the same step (eggplant, pepper, remaining quinoa and tomato).
- Step 6We put to preheat the oven, we toss the oregano on the lasagna, we add the rest of the bechamel until it covers and we gratinate at 175º for 10 minutes. After this time, we remove the lasagna and sprinkle a little vegan parmesan cheese to give it an extra flavor.