• 1.5 cups  Sprouted Quinoa (Meijer carries this in the rice aisle)
• 2.5 cups mushrooms, diced
• 4 cups spinach, fresh
• 1 cup yellow onion, finely diced

MARINARA MIXTURE

• 2 cups organic marinara
• 2.5 cups vegetable broth
• 1 cup 1% cottage cheese
• 1 cup ricotta cheese, full-fat
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• 1/8 teaspoon sea salt
• 1/8 teaspoon ground pepper

FOR THE TOP

• 4 medium tomatoes, sliced
• 1.5 cups shredded mozzarella

1. Preheat oven to 375ºF and spray your casserole dish with coconut oil cooking spray (be generous!).
2. Next, prep veggies by chopping the mushrooms and finely dicing the onions. Place the veggies (including the spinach) into the greased casserole dish.
3. Next, add Sprouted Quinoa into the casserole dish. Set aside.
4. In a medium size bowl, mix together all ingredients for the marinara mixture.
5. Add the marinara mixture to the casserole dish. Use a large spoon to mix all ingredients together, making sure everything is (mostly) covered.
6. Cover with tin foil and bake for 30 minutes. Then, remove and stir. It will still be a little soupy, but don’t worry this is how it’s supposed to be! Place back in oven for 30 minutes, covered.
7. Remove, add sliced tomatoes and mozzarella to the top and place it back in the oven for 2 minutes. Remove and let cool for 10 minutes before serving. Serve with fresh basil and a glass of red wine for best results

YUMMMYYYYY!!!