halfbakedharvest4.7
Italian Quinoa Risotto Lasagna Casserole w/Truffle Oil.
A delicious lasagna, packed with wine and cheese
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●skillet
- ●baking dish
- ●oven
📝 Preparation Steps
1
Start by making the sauce. In a heavy bottomed pot, cook 1 tablespoon of olive oil and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about ⏱️ 5 minutes. Add the onion, garlic and red pepper and cook, stirring until the veggies are softened, about ⏱️ 5 minutes. Push the veggies off to the side of the pan and increase the heat to medium-high. Add 1 tablespoon of olive oil to the center of the pan and crumble in the ground sausage. Cook without stirring for ⏱️ 3 minutes and then begin breaking up the meat and continue to cook, stirring occasionally, until well browned, about ⏱️ 5 minutes. Add the oregano, basil, parsley and thyme. Cook another minute or so.
olive oil1 tablespoonpancetta (chopped (optional, but adds great flavor))4 ouncesgarlic (minced or grated)2 clovesred pepper (diced)1dried oregano1 teaspoondried basil1 teaspoonchopped fresh basil or parsley (for garnish)dried parsley1 teaspoon
2
Add the tomatoes, tomato paste,1 cup milk, salt and pepper to the pot. Simmer the sauce, stirring occasionally, until thickened, about ⏱️ 20-30 minutes. Taste to season with salt and pepper.
tomato paste4 tablespoonsmilk (I use 2%)1 cup
3
While the sauce is cooking, make the quinoa. Bring 4 cups chicken broth to boil in 12 inch high sided skillet. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and chicken broth is absorbed, about ⏱️ 15 minutes.
warm chicken broth5 cups
4
After ⏱️ 15 minutes, remove the lid and add the butter, olive oil and remaining 1 cup of chicken broth, stir vigorously for ⏱️ 5 minutes, until the quinoa is thick. Add the wine and parmesan cheese. Continue to stir vigorously for 2 to ⏱️ 3 minutes, until the quinoa is thick and creamy. Season with salt and pepper. Drizzle with 1-2 tablespoons truffle oil.
butter2 tablespoonsolive oil1 tablespoonwarm chicken broth5 cupstruffle oil (for drizzling)
5
Preheat the oven to 375 degrees F. To assemble the lasagna, grease a 9x13 inch baking dish. Spread the quinoa risotto in one even layer over the bottom of the greased dish. Spoon the meat sauce over the quinoa and then top with the provolone and mozzarella cheese. Bake for ⏱️ 30-35 minutes or until the cheese is lightly golden and the sauce bubbling. Let sit ⏱️ 10 minutes and then cut and serve with some crusty bread and a drizzle of truffle oil. Garnish with fresh basil or parsley.
mozzarella cheese (shredded)1 cuptruffle oil (for drizzling)dried basil1 teaspoondried parsley1 teaspoonchopped fresh basil or parsley (for garnish)
Nutrition Facts
calories
866 kcal
fat Content
50 g
serving Size
6 g
fiber Content
4 g
sugar Content
4 g
sodium Content
1410 mg
protein Content
36 g
cholesterol Content
105 mg
carbohydrate Content
43 g
saturated Fat Content
20 g
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