Quinoa Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups/480ml water
  • 1 cup/170g quinoa
  • 1 tablespoons olive oil
  • 1 large onion, chopped
  • 1 cup/100g mushrooms, sliced
  • 2 cloves garlic, pressed
  • 2 cups/500g tomato sauce or pasta sauce
  • 2 cups/400g cottage cheese
  • 1 large egg, beaten
  • ¼ cup/15g parmesan cheese
  • 2 tablespoons chopped fresh basil or ½ teaspoon dried basil
  • 1 tablespoon dried oregano
  • 1 medium zucchini
  • 2 cups packed fresh spinach (tough stems removed) or 250g frozen spinach, thawed and liquid squeezed out
  • 1½ cups/150g shredded mozzarella cheese
  • salt and pepper
  1. Grease a 9-by-13-inch (23-by-33-cm) baking dish.
  2. Place quinoa in a strainer and rinse really well. Add it to a medium saucepan, along with the water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until there is no water left in the pan. Fluff with a fork and spread evenly in the bottom of the baking dish.
  3. Preheat oven to 350℉/175℃.
  4. Add oil to a large saucepan and place over medium heat. Add onion and cook, stirring frequently for about 5 minutes or until transparent and slightly browned.
  5. Add mushrooms and cook for about 3 to 4 minutes until softened and very little moisture is left in the pan. Add the garlic and tomato sauce, stir until hot and remove from heat.
  6. Combine cottage cheese and beaten egg in a medium bowl. Add parmesan cheese, basil, and oregano and mix well.
  7. Spread ⅓ of the tomato sauce over the quinoa and top with all of the zucchini.
  8. Top this with all of the cottage cheese mixture, ½ of the remaining sauce, and all of the spinach. Finish with the remaining sauce and spread mozzarella on top.
  9. Bake lasagna for 35 to 40 minutes or until cheese is melted, bubbling and slightly browned around the edges.
  10. Allow lasagna to stand for 10 minutes before serving.
Recipe by My Little Gourmet at https://mylittlegourmet.com/main-dishes/quinoa-lasagna/