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.)

EatingWell Test Kitchen
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Ingredients

Directions

  • 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; 11.2 g total fat; 41 mg cholesterol; 507 mg sodium. 24 g carbohydrates; 18.5 g protein; Full Nutrition

Reviews (26)

Read More Reviews
27 Ratings
  • 5 star values: 10
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/20/2018
This is my new go to when making lasagna! Read More
Rating: 5 stars
08/11/2018
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. Read More
Rating: 5 stars
07/02/2018
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. Read More
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Rating: 5 stars
12/31/2017
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 Read More
Rating: 4 stars
09/23/2017
Delicious. But about a cup short on the sauce for that much quinoa. 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
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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
Rating: 4 stars
04/10/2014
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. Read More
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: 2 stars
03/04/2014
Mine looks nothing like the picture! What the heck? Mine did not look anything like the picture. Did you use glue? Big sloppy mess. And the 2 cups of sauce does not divide into 3. It does not spread across a 9x13 inch pan 3 times. Also my zucchini was too thickly sliced. It would have been nice to know that before I set the table and I would have included steak knives. Pros: Good flavor healthy Cons: goopy Read More
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
06/26/2013
Wonderful and crazy healthy to boot Used good quality bottled sauce and increased the sauce based on reviews. This tasted SO good! Plus there are fewer layers than regular lasagna so it came together easier and faster. An instant classic in my home. Even my 16-month old son liked it. Highly recommended. Pros: healthy delicious easy Read More
Rating: 4 stars
05/30/2013
found quinoa in a specialty grocery store five years ago and have been in love ever since. So when I found this recipe in the Mar/Apr Eating Well Magazine I made it that night. I love simple ingredients in recipes especially when they are packed with a lot of flavor and are so healthy. I make my own pasta sauce and keep packages in my freezer to have on hand for recipes like this. I do recommend using Parmesan Reggiano because it's flavor is intense and enhances the flavors when mixed with the other cheeses. My second recommendation is to toast the rinsed quinoa to give it a nutty flavor. This recipe reheats beautifully so leftovers are wonderful. Best part about this recipe my son-in-law hates his veggies and had never heard of quinoa. He love this lasagna! Read More
Rating: 4 stars
05/16/2013
I have a question Will this recipe freeze well? Read More
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: 2 stars
05/03/2013
For a quinoa recipe this was better than most. However the best tasting part of this recipe was the mozzarella cheese. If I was to make this again would definitely add another layer of mozzarella. Other than that this needs A LOT more flavor. Might take the idea of replacing noodles with quinoa for my own lasagna recipe. Pros: Easy and quick to make; few ingredients. Cons: Not much taste. 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
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: 5 stars
04/18/2013
Delicious! This was awesome! I like lasagna & I like quinoa but was concerned this wouldn't turn out great. It was soooo good though! And I didn't feel grossly full...it was light. I used a lot more sauce though so plan on probably double the sauce. Read More
Rating: 5 stars
04/16/2013
Really Good and Good for You Too! We really loved this. It was delicious and pretty much better than any lasagna that I've ever tried to make myself (still looking for that perfect recipe). I made the mistake of thinking that it was going to be less time consuming than regular lasagna (quinoa v. noodles) but you still have to make the quinoa so there's that. The flavors were really good and I felt that the cottage cheese was good and light in place of the standard ricotta. Thumbs up! Pros: Delicious and flavorful. Cons: Uses a few pans! Read More
Rating: 4 stars
04/15/2013
yum delicious recipe will definitely make it again. a nice change from typical quinoa dishes. Pros: gluten free great taste for quinoa Cons: chopping and prep 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
Rating: 3 stars
04/11/2013
More of a casserole than lasagna Good recipe although it doesn't really eat like a lasagna. One suggestion is to cut the zucchini into strips to be more like noodles. Pros: Good flavors and ingredients Cons: Falls apart Read More
Rating: 5 stars
04/11/2013
Fabulous to get your protein This recipe is just plain awesome as it is. This is a quinoa recipe so I did not try to replace anything just loved the way it turned out as written. A jar of tomato sauce is 2.5 cups and that's what I used for the sauce. The sauce does not have to cover every layer as it spreads when it cooks. I just added a little salt and pepper (not mentioned in the recipe) to the cottage cheese. This makes a beautiful dish for vegetarians or gluten-free eaters But as regular people (no allergies) it really just made a fantastic and out of the ordinary dinner. Pros: flavorful filling amazing Cons: a bit on the longer side to prepare Read More
Rating: 4 stars
04/02/2013
Great Lasagna Alternative I have made this lasagna twice since yesteday. lst time I added yellow & green bell peppers and herbs in cottage cheese. I also made my own sauce. The final results was a wonderful taste of lasagna. I did not miss the pasta. However I should have made more suace. The second time I omitted the quinoa and replaced it with spice tofu and used the layered method. the toful stood firm and beautiful and had lots of flavor. Will make both again. Thank u a timless vegetarian recipe. Pros: Healthy - AAA Cons: I did not make enough sauce Read More
Rating: 4 stars
03/18/2013
Healthy lasagna altrnative I think this is a very healthy alternative to traditional lasagna. I can't eat ricotta cheese so I made a cashew 'cheese' to substitute for it. It worked well and was very similar to ricotta just a tad sweeter. Next time I will be mixing an egg into the quinoa before spreading into the bottom of pan so it stays together when serving. Pros: Incorporates many vegetables and no pasta Cons: When I scooped the peices of lasagna out of the pan the quinoa layer just fell apart. Read More