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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Now that’s a clever casserole. Happy Valentine’s day. XOGREG
I LOVE quinoa, this looks like a perfect dinner.
And your photos are gorgeous lady :)
Thanks, Jackie, I appreciate it :)
Lasagna and healthy – I need this in my life!
This is so creative, Averie! Love this light dinner idea!
A beautiful twist on a classic – and red is my favorite color! I love finding a bargain like that.
This is so clever, love this!
I love lightened up recipes like this…totally perfect for meatless Mondays and non-workout days. And I have a boatload of quinoa in my pantry left from one recipe I bought it for. I haven’t found any other quinoa recipes appropriate for winter yet, but this one fits the bill! I’m not a fan of ricotta, either…it seems to be a trend!
I love the idea of a Quinoa Casserole. What a great dish!
I’ve been looking for new ways to make quinoa, so this is a must! I love that it makes good leftovers as well.
Oh Averie this looks absolutely divine! I have yet to make a quinoa bake, and I’m definitely going to be testing the waters with this one! Thank you so much for sharing, your dishes (and photos) are always mouthwatering :) xo!
Can’t believe the queen of quinoa has never done this! Well if you try it, LMK! :)
I stayed away from lasagna for the same reasons! To finally feel full, I had to eat at least 2 servings, but then I felt greasy and gross for the next few days. Not worth it. Your version sounds so much better, especially with the fresh basil! It’s my all-time favorite herb, and I add it to everything I can (well, within reason… it’s my guy’s least favorite and he avoids it at all costs!). And as always, I love your photos. They’re so crisp and clean with bright cheerful colors! Where did you find that red serving dish? It’s so pretty!
P.S. Pinning this now! :)
thanks for pinning! It’s an Emilie Henry than I found half off at Marshall’s. I would never pay retail for that :)
You’re welcome! Oh man, that’s amazing. I love stores like Marshall’s, Ross, and TJ Maxx for bakeware, and so does my wallet!
This is SO creative and amazing, Averie! I would happily skip the “real” version for two slices of this any night ;) xo
This sounds good!
Um, WHOA. This is the most mouthwatering use of quinoa I’ve ever seen! Great recipe, Averie! So hearty and healthy.
This looks like a great hearty meal and I love that it’s lighter and healthier than most! I’ve never been a big fan of Ricotta either. Cute red pan, too. :)
Thanks for noticing my new pan :)
I’m not a vegetarian or vegan, but I would totally eat this. It looks amazing! Just as good, if not better, than regular lasagna. I like lasagna, but I agree, ricotta is not my favorite with it. Plus that red baking dish is gorgeous. :)
Thanks for noticing my new pan & glad you can understand the ricotta thing!