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Italian Bake

What to do with leftovers? Get creative!

After making spaghetti sauce for spiraled zucchini spaghetti for the other evening's dinner, I had quite a bit of sauce left over.


Putting on my creative, experimentation-hat, I decided to whip up a new creation. It was another success and therefore posting here for myself to refer back to and to share with you!


INGREDIENTS:

Sauce

  • Approximately 2 cups of chopped baby bella mushrooms. (Mushrooms make a fabulous alternative for meat - texture and substance, without the flavor of mushrooms)

  • ¼ cup of finely chopped onion

  • 1 can of organic diced tomatoes

  • 1 can of organic tomato sauce (without sugar added)

  • seasonings: basil, garlic powder, Himalayan salt, pepper, oregano, marjoram, turmeric, cumin, paprika, thyme - whatever else you want

Put in sauce pan and simmer until mushrooms tender


Italian Bake

  • 1 cup of dry quinoa cooked as directed with Italian seasons: garlic, basil, oregano, marjoram, paprika, etc.

  • 2 eggs

  • 2 -3 cups of fresh baby spinach leaves (apprx)

  • 2 oz of cheese. I used fresh grated parmesan (NEVER canned, pre-grated) but could also use fresh mozzarella

  • sliced olives - green or black (optional)

INSTRUCTIONS:

  • Preheat oven to 350º, spray a 9x9 baking dish very lightly with non-stick spray

  • Mix quinoa and egg together, pat in bottom of dish pressing to form a base layer

  • Spread spinach leaves across the quinoa layer

  • Pour the sauce (I had approximately 2 cups leftover, but could use more) on top of spinac

  • Sprinkle a little chopped or dried onion on top if you like

  • Slice olives and put on top of sauce

  • add grated cheese and add a little more basil or other seasons preferred.

  • Bake for 20 minutes.

ENJOY!







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