Mushroom Spinach “Lasagna”

Prep time 10 minutes

Cook time 30 minutes Servings 6

2 bags Success Tri-color Quinoa 1 tablespoon olive oil

2 garlic cloves, chopped

1/2 cup onion, chopped

1 cup mushrooms, sliced

4 cups baby spinach leaves

3 cups tomato sauce

2 cups ricotta cheese

1 egg, lightly beaten

1/2 cup grated Parmesan cheese, puree and taco seasoning.

Spoon 1/3 cup rice mixture into center of one tortilla; sprinkle with 2 tablespoons Monterey Jack cheese. Roll up tightly. Place seam side down on parchment paper-lined baking sheet. Repeat with remaining tortillas, filling and cheese. Brush taquitos with olive oil; sprinkle with remaining cheese. Bake 10-15 minutes, or until tortillas are crisp and cheese is melted.

Serve taquitos with sour cream, salsa and guacamole for dipping. Garnish with fresh cilantro.

divided

1 tablespoon Italian seasoning

1 1/2 cups shredded mozzarella cheese,

divided

Prepare quinoa according to package directions. Preheat oven to 375 F.

In large skillet, heat oil over medium heat. Add garlic and onions; saute 1 minute. Add mushrooms and cook 5 minutes, stirring occasionally. Add spinach and stir until wilted, about 2 minutes. Stir in tomato sauce and

keep warm.

In medium bowl, combine ricotta, egg, 1/4 cup Parmesan cheese and Italian seasoning.

Place 1 cup sauce in bottom of 2-quart baking dish. Spread half of quinoa evenly over sauce. Top with half of ricotta mixture. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella. Repeat layers, finishing with remaining mozzarella and Parmesan cheese. Bake uncovered 30 minutes. Serve warm.