Quinoa Lasagna

Quinoa Lasagna

26 Reviews
From the EatingWell Kitchen

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.)

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups water
  • 1 cup quinoa
  • 2 tablespoons canola oil or olive oil
  • 1 cup chopped onion
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 2 cups tomato sauce or prepared pasta sauce
  • 2 cups no-salt-added low-fat cottage cheese
  • 1 large egg, beaten
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons minced fresh basil or ½ teaspoon dried
  • 1 tablespoon dried oregano
  • 2 cups sliced zucchini
  • 2 cups packed fresh spinach, tough stems removed
  • 1½ cups shredded part-skim mozzarella cheese


  • Active

  • Ready In

  1. 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.
  2. Preheat oven to 350°F.
  3. 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.
  4. Combine cottage cheese and egg in a medium bowl; mix well. Stir in Parmesan, basil and oregano.
  5. 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.
  6. 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 information

  • Per serving: 266 calories; 11 g fat(4 g sat); 3 g fiber; 24 g carbohydrates; 19 g protein; 83 mcg folate; 41 mg cholesterol; 7 g sugars; 0 g added sugars; 1,237 IU vitamin A; 12 mg vitamin C; 257 mg calcium; 2 mg iron; 507 mg sodium; 566 mg potassium
  • Nutrition Bonus: Calcium (26% daily value), Vitamin A (25% dv), Folate (21% dv), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1½ vegetable, 1 lean meat, 1 medium-fat meat, ½ fat

Reviews 26

December 20, 2018
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This is my new go to when making lasagna!
August 11, 2018
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By: Charlotte
I made this as written and will definitely make it again, though as I cook for just two, we still have two days left worth of amazing leftovers from the first go. What could be better? I was glad to see the other comments that said there supposedly wasn't enough sauce (and to be able to watch your video), which alerted me to spread the sauce sparingly (I didn't use any extra, and by the way, I sure didn't think there was a shortage of sauce when I tasted the result). I'd just like to add that I am a complete novice in the kitchen, and while all the chopping and mincing took me forever, I found the recipe very clear and easy to follow, with delicious results and pretty low calories too, which is important to me. (I've lost 87 pounds in about 15 months and am just about to the weight I want to stay at, which means low calorie meals because I am not the type to sit around being hungry.) I look forward to making more of your wonderful recipes in coming months and years.
July 02, 2018
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By: Jennifer
Super yummy and easy to make. I was worried about it being to much liquid with the zucchini and spinach being thrown in but it was perfect.
December 31, 2017
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By: Bonnie Francis
was amazing changed it ip a bit for taste cooked qiuina veg broth added itailan seasoning and hot sauce and also to cottage chesse not hot sauce
September 22, 2017
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By: bocjonah
Delicious. But about a cup short on the sauce for that much quinoa.
March 11, 2015
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By: EatingWell User
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.
March 04, 2015
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By: EatingWell User
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
April 10, 2014
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By: EatingWell User
Can hardly wait to make again......WITH CHANGES!!! After reading other's comments, I did add an egg to the quinoa and baked it for about 10 min. Next time I will actually add two and bake it a bit longer. I added 3-4 minced garlic cloves to the water for the quinoa. I would use ricotta rather than cottage cheese because the cottage cheese just didn't cook down and was lumpy---just like cottage cheese!! hmmmm!! I added more basil and oregano than called for and would add even more, as it was rather bland. Also added four minced garlic cloves to cottage cheese mixture. Even with it being bland, I can hardly wait to make it again with some changes. Even thought about placing no-cook lasagna noodles on bottom of pan for stability when serving.
March 26, 2014
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By: EatingWell User
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
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