Lasagna is an all-time classic comfort food, but not exactly lite.
A pound each of mozzarella, ricotta, ground beef, sausage, and noodles doesn’t work for me.
This lasagna bake is meatless, noodle-less, gluten-free, and uses just 8 ounces cheese for the whole pan. Use vegan cheese to keep it vegan rather than vegetarian.
I won’t say it tastes ‘just like lasagna’ but for me, that’s okay. Lasagna is way too heavy and I’ve never like ricotta anyway.
If you’re looking for an easy family vegetarian dinner that’s lighter, ready in 1 hour, makes planned leftovers, and is also budget-friendly, this one is for you.
The leftovers are even better because the flavors marry and have more time to develop.
To make it, cook the quinoa on the stove, which takes about 15 minutes. I used white quinoa. Use your favorite.
Transfer the cooked quinoa to a large mixing bowl and toss with your favorite jarred or homemade marinara sauce, shredded cheese, a tiny drizzle of olive oil, basil, salt and pepper. I used fresh basil, but dried is fine.
Transfer to a baking dish, bake for about 45 minutes, or until the cheese has melted and is golden, and the edges are set.
Dinner is ready in one hour from start to finish. Love that.
It’s hearty and comforting, but in a lighter way so you feel full and satisfied, but not stuffed or in a gluten and grease coma, which can happen after traditional lasagna.
Serve it with a salad or steamed or roasted veggies, and you’re set.
My family loved this and I was happy knowing not only that it was healthy, but that I had leftovers to pack in lunches the next day.
It’s the simple things.
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Lightened Up Cheesy Quinoa Lasagna Bake
Ingredients
- 1 ½ cups dry, uncooked quinoa
- 3 cups water
- 2 cups marina sauce, storebought or homemade
- 8 ounces shredded cheese, use your favorite cheese blend; lite/reduced fat/vegan cheese okay, divided
- 2 tablespoons fresh or dried basil, divided
- 2 tablespoons olive oil
- salt and pepper, to taste
Instructions
- In a medium saucepan, combine quinoa with water, and heat uncovered over high heat until mixture comes to a boil.
- Turn stove to low or simmer, cover, and cook until all the water has evaporated and quinoa has cooked through, about 12 to 15 minutes. Fluff with a fork and test a bite.
- While quinoa is cooking, preheat oven to 375F and spray a medium/large baking pan with cooking spray; set aside. I used this pan and recommend a 9×9-inch pan for thicker lasagna, or 9×13-inch pan for thinner.
- Transfer cooked quinoa to a large mixing bowl.
- Add the marinara sauce, about two-thirds of the cheese (reserve remainder to be sprinkled on before baking), 1 tablespoon basil (reserve remainder), olive oil, salt and pepper to taste.
- Turn mixture out into prepared baking dish, smoothing it lightly with a spatula and pressing it down gently.
- Evenly sprinkle with reserved cheese and reserved basil.
- Bake for about 40 to 45 minutes, or until cheese on top is golden and edges are slightly set. Baking times will vary based on the exact dimensions of your baking pan and personal preference. Serve immediately. Extra portion will keep airtight in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Even though I am an absolute lasagna fanatic, this recipe has me intrigued … and drooling! The quinoa addition sounds so good. And the red dish – very pretty!
thanks for the compliments! :)
Gurrrrrl, this is brilliant!! It’s definitely going to be dinner, real soon!
WOAH! I can’t wait to try this – I love cooking with Quinoa and using it in place of pasta from time to time! Can I just say I love how your photos are always so beautiful and bright!!
Thanks for the compliments, Ceara!
I just love this idea! I’m Italian and therefore mildly obsessed with lasagna but only have it once in a blue moon because it’s just so dang heavy! I can’t wait to try this lightened up version. Thanks for inspiration!
This is so much lighter and you won’t get that omg lead balloon feeling :)
LOVE this Averie! I’ve been making quinoa lots lately and am always looking for even more ways to incorporate it into our meals.
Okay I’m totally making this! I think my husband would actually eat it. Love this!!
Really?! Okay well if you do try it, LMK!
Oh my goodness, Averie, quinoa lasagna?! This is brilliant. Pinning and definitely trying ASAP. Love it. And beautifully enticing photos!
Thanks for pinning, Erin!
I’m a lasagna girl, I admit, but I have to say that this is calling my name!!! It looks incredible!!
That sounds really good. I’ve been making an eggplant lasagna w/ tofu ricotta and adding in quinoa. Initially it was to absorb some of the liquid, but turns out, it adds great texture too
Hi Heather! Your eggplant lasagna w/ tofu sounds amazing! Now that’s my kinda lasagna!
This recipe is speaking my language! Quick and easy with planned leftovers. Yes, please. And a lightened up lasagna dish is just what I need right now: comfort food-ish but not a million calories. Perfect. :)
comfort food-ish but not a million calories <--- amen girl.
So crazy that you posted this – I just had a wild rice lasagna dish at someone’s house and was thinking, someone should try this with quinoa! Leave it to you to do it beautifully!! Can’t wait to try!
That wild rice lasagna dish sounds amazing! I grew up in MN where tons of wild rice is grown and grew up with it. Love it so much!
What an awesome spin on quinoa! BTW, I love the red casserole dish!
Thanks! Marshall’s baby :) Half price of a retail Emile Henry!
Averie, can you please post something that we dislike so we can stop drooling around here :)
We will surely try this yummy Quinoa Lasagna!
You’re so sweet :) LMK if you try it!
Ooooh, I love this! We incorporate quinoa at least once a week in one of our dinners… This would be great new way to use it!
1x a week – that’s awesome!
Did I miss where the marinara sauce gets mixed in?…
Step 4 of the directions :)
I would love to try this–my quinoa usually goes from saucepan to plate so this is just the change up I need. Fast and easy with leftovers…my kind of recipe!. I made something similar last month with spag. squash instead of quinoa and an egg mixed in to help it set. That beautiful red baking dish really caught my eye too!
Thanks for noticing the baking dish. I bought it for this recipe :) I mean I knew I’d make other things in it, but I figured it would be perfect for this one. And I remember you told me you had a stash of homemade marinara a few weeks ago and I had just gotten done making this!