This healthy quinoa lasagna recipe has a layer of quinoa (rather than noodles) along with vegetables, cheese and herbs. Though it tastes like comfort food, don't worry, this quinoa lasagna recipe is not too heavy--you'll still have room for dessert. To save time, use your favorite jarred tomato sauce in this vegetarian lasagna. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)

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Recipe Summary

total:
1 hr 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 9-by-13-inch baking dish with cooking spray. 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. Evenly spread the quinoa in the prepared dish.

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  • Preheat oven to 350 degrees F.

  • 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 mushrooms; cook, stirring, until the mushrooms are softened and very little moisture is left in the pan, 3 to 4 minutes. Add garlic and sauce. Stir until hot. Remove from heat.

  • Combine cottage cheese and egg in a medium bowl; mix well. Stir in Parmesan, basil and oregano.

  • Spread one-third of the sauce over the quinoa. Make a layer of all the zucchini, then all the cottage cheese mixture, then half the remaining sauce, then all the spinach. Finish with the remaining sauce and spread mozzarella on top.

  • Bake the lasagna until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 35 to 40 minutes. Let stand for about 10 minutes before serving.

Nutrition Facts

266 calories; protein 18.5g 37% DV; carbohydrates 24g 8% DV; dietary fiber 3.4g 14% DV; sugars 7g; fat 11.2g 17% DV; saturated fat 3.8g 19% DV; cholesterol 41.4mg 14% DV; vitamin a iu 1236.6IU 25% DV; vitamin c 12.4mg 21% DV; folate 82.7mcg 21% DV; calcium 257.4mg 26% DV; iron 2.4mg 13% DV; magnesium 77.2mg 28% DV; potassium 565.9mg 16% DV; sodium 507mg 20% DV; thiamin 0.2mg 16% DV.

Reviews (26)

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27 Ratings
  • 5 star values: 10
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
03/27/2014
Delicious! This tasted wonderful as printed except I used more sauce which may have caused it to be a little juicy. Next time I will try these variations: 1) Mix an egg with the cooked quinoa put it in the bottom of pan and bake until crust-like. Then add the rest of the ingredients and continue baking. 2) Use dry curd cottage cheese to eliminate some of the liquid. 3) Add salt/pepper (and maybe some ground red pepper flakes) to cottage cheese mixture. 4) Slice zucchini into long thin slices. Another idea is to toast the uncooked quinoa and put it in the bottom of the pan and layer the remaining ingredients as recipe states. The quinoa will absorb some of the liquid as it cooks. Pros: Easy healthy Cons: Need more sauce and more spices Read More
Rating: 4 stars
03/11/2015
Loved it! I used homemade sauce - and there was probably 2 1/2 cups. I used 3 cloves of garlic and 1 whole onion but I think it was lacking something. Definitely would make it again but will add some more spices or perhaps some crushed red pepper flakes. Definitely could get 12 servings out of it. Pros: It is very healthy for you and quite satisfying but could have used a little more flavor. Cons: I don't eat cottage cheese so I substituted with Part-Skim Ricotta Cheese. Read More
Rating: 4 stars
04/14/2013
Yum! I doubled the amount of tomato sauce - I thought it would have been way too dry with only 2 cups. My husband said he liked it better than regular lasagna Pros: Easy to make Read More
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Rating: 5 stars
05/05/2013
Works with Weight Watchers Delicious and filling and from my calculations only 7 points per serving. Used dry curd cottage cheese instead to make it less runny. Yum! Read More
Rating: 5 stars
12/20/2018
This is my new go to when making lasagna! Read More
Rating: 5 stars
04/24/2013
Low calorie and delish This lasagna is amazing! Even my picky eater said she liked it! I didn't have mushrooms on hand so I substituted with a cup of shredded carrots. Used an extra cup of sauce but less cheese on top and it turned out great! Very tasty! Recipe says it's 8 servings but I think it's more like 12 so a serving for me was even lower in calories (178 per seving)! I will definately make this again! Pros: Fast easy healthy Read More
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Rating: 4 stars
09/05/2013
Awesome I made this with a pre-mixed pasta sauce that had artichoke and pancetta in it so it was even more flavorful. Loved this recipe will definitely make it again. Read More
Rating: 4 stars
04/24/2013
Perfect healthy week day meal! Solid recipe. I agree you need more sauce than what is called for - double it. I cooked the onions much longer than recommended on low heat. sliced the zucchini on a mandolin which was a good idea. Used Lidia's jarred marinara which I normally would not do but it worked perfectly. Great meal! Read More
Rating: 4 stars
03/04/2015
Going on the favorite list.... Such a great dish....I added more Onions garlic mushrooms zuchinni spinach & especially sauce. 2 cups is definitely not enough sauce for 3 layers. I used 3 cups and could have probably used more. Pros: Easy great flavor meatless but still tons of protein Read More