Go Back for Seconds Quinoa Lasagna

Go Back for Seconds Quinoa Lasagna This is a delicious way to use quinoa. It’s comfort food with a healthy twist with vegetables and low-calorie cheeses. I adapted it from a recipe found in Eating Well. Although it’s gluten-free, it doesn’t taste like it.

Ingredients

Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 1 hr

    TOTAL : 1 hr 25 mins

    SERVING : 10

    YIELD : 1 9×13-inch baking dish

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

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  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13-inch baking dish with cooking spray.

  • Mix ricotta cheese, 1/4 cup Parmesan cheese, egg, basil, parsley, and oregano together in a large bowl. Season with salt and black pepper.

  • Spread cooked quinoa in the bottom of the baking dish. Top with 1/3 of the pasta sauce. Cover with zucchini slices and ricotta mixture. Top with another 1/3 of the pasta sauce. Scatter all the spinach on top. Cover with remaining 1/3 of the pasta sauce and shredded mozzarella cheese. Sprinkle remaining 1/4 cup Parmesan cheese on top.

  • Bake in the preheated oven until golden and bubbly, 35 to 40 minutes.

Per Serving: 254 calories; protein 13g; carbohydrates 24g; fat 11.5g; cholesterol 48.5mg; sodium 459.8mg. Substitute 1 teaspoon dried oregano for the fresh if desired.