Quinoa Lasagna

March/April 2013

Your rating: None Average: 3.8 (235 votes)

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.)

Quinoa Lasagna

22 Reviews for Quinoa Lasagna

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.

It is very healthy for you and quite satisfying, but could have used a little more flavor.
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.

Easy, great flavor, meatless but still tons of protein
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.


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.

Easy, healthy
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.

Good flavor, healthy
Comments (2)

No comments

Anonymous wrote 2 years 1 week ago

I totally agree I found I had

I totally agree I found I had to add more of everything and No seasoning, REALLY?

Anonymous wrote 2 years 15 weeks ago

Completely agree! Flavors

Completely agree! Flavors were good but it was a goody mess. Needs some texture. Too much effort for the result.

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