Quinoa Lasagna Recipe

Quinoa Lasagna Recipe

How To Make Quinoa Lasagna

This quinoa lasagna is a new way to prepare this trendy superfood. It’s a gluten-free recipe loaded with low-fat cheeses and healthy vegetables.

Preparation: 25 minutes
Cooking: 1 hour
Total: 1 hour 25 minutes



  • 2cupschicken broth
  • 1cupquinoa,uncooked
  • cooking spray
  • 8ozricotta cheese,part skim
  • ½cupparmesan cheese,grated, divided
  • 1egg
  • 2tbspfresh basil,chopped
  • 2tbspfresh parsley,chopped
  • 1tbspfresh oregano,chopped
  • 1pinchsalt and ground black pepper,to taste
  • 3cupspasta sauce
  • zucchini,sliced
  • 2cupsbaby spinach leaves
  • 1fresh mozzarella ball,shredded


  1. Bring the chicken broth and quinoa to a boil in a saucepan. Reduce the heat to medium-low and cook for about 20 minutes until liquid is absorbed.

  2. Preheat the oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.

  3. Mix the ricotta cheese, ¼ cup of Parmesan cheese, egg, basil, parsley, and oregano together in a large bowl. Season with salt and black pepper.

  4. Spread the cooked quinoa in the bottom of the baking dish. Top with ⅓ of the pasta sauce. Cover with zucchini slices and ricotta mixture.

  5. Top with another ⅓ of the pasta sauce. Scatter all the spinach on top. Cover with remaining ⅓ of the pasta sauce and shredded mozzarella cheese. Sprinkle remaining ¼ cup Parmesan cheese on top.

  6. Bake in the oven for 35 to 40 minutes until golden and bubbly.

  7. Serve warm, and enjoy!


  • Calories: 257.69kcal
  • Fat: 13.07g
  • Saturated Fat: 5.30g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 4.64g
  • Polyunsaturated Fat: 2.07g
  • Carbohydrates: 21.66g
  • Fiber: 3.12g
  • Sugar: 6.13g
  • Protein: 13.45g
  • Cholesterol: 44.49mg
  • Sodium: 605.27mg
  • Calcium: 238.29mg
  • Potassium: 541.50mg
  • Iron: 2.11mg
  • Vitamin A: 113.50µg
  • Vitamin C: 8.62mg
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