Spinach Quinoa Lasagna Casserole (No Precooking!)
This Spinach Quinoa Lasagna Casserole is a no-hassle, protein-packed dinner that’s gluten-free and filled with so much flavor!
Made all in one casserole dish, this healthy spin on the classic comfort food is excellent for easy meal prep and busy nights when you’re hangry and want the oven to do all the work for you.
“Loooove this casserole! Such great flavors and also great for meal prepping! I like to add a little extra marinara when I reheat the leftovers too. So much yum! Thank you!” – Larissa
This quinoa lasagna casserole was one of the first quinoa casseroles I ever posted on Fit Foodie Finds (2016, omg!). Honestly, it’s what made me fall in love with quinoa in the first place. I love this easy vegetarian meal because there’s no precooking involved. Ain’t nobody got time to precook quinoa for a casserole — I don’t, anyway! The tomato sauce in this casserole rocks, and it tastes even better the next day! I mixed marinara with cottage cheese and ricotta cheese to make it cheesy, rich, and flavorful.
What You Need for This Quinoa Lasagna Casserole
- White quinoa: I’ve tested this recipe with both white and red quinoa and I prefer white. I find that red quinoa has more of a “bite.”
- Veggies: I use a mix of bella mushrooms, fresh spinach, and yellow onion to add a ton of flavor and nutrients to this lasagna dish.
- Marinara sauce: For my lazy girl lasagna, I use store-bought pasta sauce. It’s easy and delicious! You could also make your own if you’re feeling ambitious.
- Cheese: I lightened up the cheese sauce by using part 1% cottage cheese. I went for the full-fat ricotta because the nonfat kind tastes really bad, and that just isn’t the point! (My personal opinion.) If you don’t mind non-fat ricotta, go for it!
- Fresh tomatoes, sliced: I love adding fresh tomatoes to this lasagna for extra color and texture. Optional, but highly recommended!
This vegetarian lasagna can be easily customized to your liking. For instance, you can omit or use any other veggie of your choice. Zucchini slices, bell peppersand eggplant would all be delicious options!
You can also top the casserole with fresh basil, fresh mozzarella cheese, or parmesan cheese if preferred.
FAQ for Quinoa Lasagna Casserole
Nope! I use uncooked quinoa in this recipe, making it an easy one-dish meal. The quinoa cooks perfectly while baking in the oven.
You’ll know when the quinoa is done when it becomes translucent and the white spiral-like germ separates from each grain. It should also be soft and not crunchy.
I haven’t tested this recipe with regular quinoa, so try it at your own risk! The cooking time may vary. I highly recommend using sprouted quinoa for the best flavor and texture.
How to Store + Freeze
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Preheat oven to 375ºF and spray your casserole dish with cooking spray.
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Add the spinach, mushrooms, onion, and quinoa to the casserole dish. Mix to combine.
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Add the marinara sauce, broth, cottage cheese, ricotta cheese, Italian seasoning, garlic powder, sea salt, and ground pepper. Mix to combine.
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Add the marinara mixture to the casserole dish. Use a large spoon to mix all ingredients together.
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Cover with tin foil and bake for 30 minutes. Remove and stir. It will still be a little soupy, but don’t worry this is how it’s supposed to be! Place back in oven, covered, for 30 minutes.
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Remove from the oven and top with mozzarella and parmesan cheese. Turn the oven to broil and broil the casserole until melted and golden brown.
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Remove and let cool for 10 minutes before serving. Serve with fresh basil.
- The flavor of the casserole is dependent on what type of marinara sauce is used.
Calories: 323 kcal, Carbohydrates: 31 g, Protein: 20 g, Fat: 14 g, Fiber: 5 g, Sugar: 5 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
