Ingredients

• 1 cup of cooked quinoa
• 2 jars marinara/pasta sauce (I use Amy's)
• 1/4 cup finely chopped onions
• 1 chopped bell pepper
• 1 can of sliced black olives
• 1 can pinto beans, rinsed and drained
• 1 teaspoon vinegar
• 1 clove of crushed garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• box of no boil GF lasagne noodles
• 1 bag of shredded vegan cheese

Instructions

1. Preheat oven to 375.
2. Cook quinoa.
3. Spread 1/2 cup of pasta sauce in the bottom of a 7 x 11 baking dish.
4. In a large bowl, combine remaining pasta sauce with remaining ingredients, except noodles and cheese. Mix well.
5. Arrange a layer of noodles over sauce in dish. Spread 1/2 of mixture over the noddles. Sprinkle with 1/2 cheese.
6. Repeat one more time using remaining noodles, mixture, and cheese.
7. Cover with foil and bake 20 minutes. Uncover and continue baking 15 more minutes or until noodles are tender.
8. Let stand 5 minutes prior to serving.