Vegetable Lasagna

Ingredients

• 1 package flat lasagna noodles
• 2 cups water
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 2 cups cottage cheese
• 1 large egg, beaten
• 1/4 cup grated Parmesan cheese
• 1 1/2 cups mozzarella cheese
• 1/2 cup mushrooms , sliced
• 1/2 cup tomato, diced
• 1/4 cup green onions

Directions

1. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork.
2. cook noodles to package directions.
3. Preheat oven to 350°F. Grease a 9-by-13-inch baking dish.
4. Evenly spread the quinoa in the prepared dish.
5. Wipe out the saucepan, then add oil and heat over medium heat. Add onion; cook, stirring frequently, until transparent and starting to brown, 5 to 6 minutes. Add garlic and mushrooms; cook, stirring, until the mushrooms are softened and very little moisture is left in the pan, 3 to 4 minutes. Remove from heat.
6. Combine cottage cheese and egg in a medium bowl; mix well. Stir in Parmesan.
7. Spread one layer of noodles over the quinoa. Make a layer of the cheese mixture, then another layer of noodles. all the cottage cheese mixture with a mushrooms over top, then noodles again top with remaining 1/2 cup each mushrooms and tomatoes spread cheese over top.
8. Bake the lasagna until it is hot and the cheese is melted, 35 to 40 minutes. sprinkle with green onions