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Quinoa Lasagna Recipe
Quinoa Lasagna Recipe
Course
Main Course
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
servings
Calories
515
kcal
Author
Kate @ I Heart Eating
Ingredients
4
c
. cooked quinoa
2
c
. marinara sauce
15
oz
can Italian diced tomatoes with basil and oregano
6
oz
can tomato paste
1/2
c
. fat-free or regular half-and-half
1
c
. part-skim ricotta
1
c
. cottage cheese
low-fat or full-fat
3
cloves
garlic
minced
1
T
. Italian seasoning
2
c
. shredded mozzarella
divided
4
oz
. fresh mozzarella
sliced
Instructions
Preheat oven to 350 F. Lightly grease casserole dish; set aside.
Stir together marinara, tomatoes with juice, half-and-half, and tomato paste over low heat, stirring occasionally.
While the marinara mixture is warming, stir together ricotta, cottage cheese, garlic, Italian seasoning, and salt and pepper, to taste.
Place half of cooked quinoa in baking dish.
Top with half of ricotta cheese mixture, one-third of marinara mixture, and 1 cup of shredded mozzarella.
Repeat layers with remaining cooked quinoa, ricotta cheese mixture, marinara mixture, and shredded mozzarella.
Top with sliced fresh mozzarella.
Bake for about 10-15 minutes, or until hot.
If desired, turn to broil, and lightly brown cheese.
Notes
*This reheats well, so don't be afraid to make enough for leftovers!
**Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
515
kcal
|
Carbohydrates:
54
g
|
Protein:
32
g
|
Fat:
20
g
|
Saturated Fat:
10
g
|
Cholesterol:
64
mg
|
Sodium:
2082
mg
|
Potassium:
1573
mg
|
Fiber:
9
g
|
Sugar:
18
g
|
Vitamin A:
2110
IU
|
Vitamin C:
29.1
mg
|
Calcium:
544
mg
|
Iron:
6.4
mg