this Spinach Quinoa Lasagna Casserole It’s a hassle-free, protein-packed dinner that’s gluten-free and packed with flavor!
Made in one casserole dish, this healthy classic home cooking is great for easy meal prep and those busy nights when you’re hungry and want the oven to do all the work.
“This casserole is so delicious! It tastes great and is great for meal prep! I like to add a little more marinara when I reheat leftovers. It’s so delicious! Thank you!” – Larissa
This Quinoa Lasagna Casserole was one of the first quinoa casseroles I posted on Fit Foodie Finds (2016, oh my!). Honestly, that’s why I fell in love with quinoa in the first place. I love these easy vegetarian meals because they don’t require any pre-cooking. No one has time to pre-cook quinoa for casseroles. Anyway, I’m not like that! The tomato sauce in this casserole rocks and tastes even better the next day! I mixed marinara with cottage cheese and ricotta cheese to give it a cheesy, rich, and rich taste.
What you need for this Quinoa Lasagna Casserole
- White Quinoa: I tested this recipe with white and red quinoa, but prefer the white. I find that red quinoa has more “bite”.
- vegetable: I use a mix of bella mushrooms, fresh spinach, and yellow onions to add flavor and nutrients to this lasagna dish.
- Marinara Sauce: I use store-bought pasta sauce for my Lazy Girl Lasagna. Easy and delicious! If you’re feeling ambitious, you can even make it yourself.
- cheese: I used 1% cottage cheese to lighten the cheese sauce. I chose full-fat ricotta cheese, but that wasn’t the point because the fat-free variety tasted really bad! (This is my personal opinion.) If you like fat-free ricotta cheese, be sure to try it!
- Sliced fresh tomatoes: I love adding fresh tomatoes to this lasagna to add color and texture. Optional, but highly recommended!
This vegetarian lasagna can be easily customized to your liking. For example, you can omit or use any other vegetables you like. pumpkin carving, pimentoand egg plant These are all delicious options!
You can also top the casserole with fresh basil. mozzarella cheese, or parmesan cheese If you prefer.
FAQs about Quinoa Lasagna Casserole
no! In this recipe, I used uncooked quinoa to make it an easy meal. Quinoa cooks perfectly while baking in the oven.
The quinoa is done when it becomes translucent and white spiral-shaped germ separates from each kernel. It should also be soft and not hard.
I have not tested this recipe with regular quinoa, so try it at your own risk! Cooking time may vary. We recommend using sprouted quinoa for the best flavor and texture.
How to store and freeze
Preheat oven to 375°F and spray casserole dish with cooking spray.
Add spinach, mushrooms, onion, and quinoa to casserole dish. Mix to combine.
Add marinara sauce, broth, cottage cheese, ricotta cheese, Italian seasoning, garlic powder, sea salt, and pepper. Mix to combine.
Add marinara mixture to casserole dish. Using a large spoon, mix all ingredients together.
Cover with tin foil and bake for 30 minutes. Remove and stir. It may still be a little soupy, but that’s to be expected, so don’t worry! Place back in the oven, cover and bake for 30 minutes.
Remove from the oven and top with mozzarella and Parmesan cheese. Turn the oven and bake until the casserole is melted and golden brown.
Remove and let cool for 10 minutes before serving. Serve with fresh basil.
- The taste of your casserole will depend on what type of marinara sauce you use.
calorie: 323 calorie, carbohydrate: 31 g, protein: 20 g, province: 14 g, fiber: 5 g, sugar: 5 g
Nutritional information is automatically calculated and should only be used as estimates.
Photographer: wooden frying pan
