Easy, healthier lasagna recipe.

Recipe Summary

prep:
10 mins
cook:
55 mins
total:
1 hr 5 mins
Servings:
12
Yield:
1 9x13-inch baking dish
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until golden brown, about 5 minutes. Add beef; cook and stir until browned, about 5 minutes. Stir in tomato sauce, chopped tomatoes, oregano, and salt. Simmer sauce until flavors combine, about 10 minutes.

  • Spread 1/4 of the sauce in the bottom of a 9x13-inch baking dish. Top with a 1/3 of the quinoa. Drop spoonfuls of ricotta on top of quinoa, and sprinkle 1/3 of the mozzarella cheese and Parmesan cheese on top. Repeat layers twice more, ending with sauce and Parmesan cheese on top.

  • Bake lasagna in the preheated oven until sauce is bubbly and top is golden, about 35 minutes.

Cook's Notes:

Substitute vegetarian beef crumbles for the ground beef if desired.

Use 4 chopped Roma tomatoes instead of canned tomatoes if preferred.

Nutrition Facts

276 calories; protein 17.5g; carbohydrates 16.3g; fat 15.8g; cholesterol 43.9mg; sodium 690.2mg. Full Nutrition
Advertisement

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2018
This dish is amazing! I have only just started cooking with quinoa and this recipe is the best, so far. For the chopped tomatoes, I used Happy Harvest Fire Roasted tomatoes from Aldi. I used just a few more ounces of mozzarella cheese.....because cheese is king in our house! Pretty much stuck to the recipe for the rest. So good!! Read More
(4)
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/28/2018
This dish is amazing! I have only just started cooking with quinoa and this recipe is the best, so far. For the chopped tomatoes, I used Happy Harvest Fire Roasted tomatoes from Aldi. I used just a few more ounces of mozzarella cheese.....because cheese is king in our house! Pretty much stuck to the recipe for the rest. So good!! Read More
(4)
Rating: 5 stars
02/16/2020
I added some eggplant to this in place of some of the quinoa. It was amazing. I chopped up the eggplant up coated it in about 3 tbs olive oil and 2 tbs Italian seasoning and baked for 20 minutes while I prepared the meat sauce. Super tasty addition. Read More
(2)
Rating: 4 stars
06/09/2017
I enjoyed this recipe! It felt good to be able to eat a version of lasagne when in trying to stay away from pasta! Read More
Advertisement
Rating: 5 stars
05/27/2019
Very good alternative to using noodles. Delicious and easy and leftovers freeze well. Read More
Rating: 4 stars
01/06/2019
Family liked it. First time using quinoa; 3 cups make a lot. Might use a leaner beef next time grease level seemed high. Used canned diced tomatoes. This will easily feed a family of 4 or 5. Leftovers are great! Read More
Rating: 5 stars
07/14/2019
So easy to put together and you don t miss the pasta at all! Read More
Advertisement
Rating: 4 stars
04/06/2020
I added zucchini slices as well, it’s really good. It’s not a “lasagna” though Read More
Rating: 4 stars
03/26/2017
The idea is great. I found it trying to use up 2.5 c cooked red quinoa. I did make some subs based on what I had in the house 2 cans diced tomato's 14.5 ounce but no sauce (I was out). I cup of broth to one 1.5 pounds ground beef onions mushroom and zucchini to extend the sauce. No ricotta so I played with proportions of the other cheeses and adding 2 ounces of Boursain. The rest was as written. The layers did not remain separate but overall it was very good. I will try it again with more effort to follow the recipe a little closer. Read More
Advertisement