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Quinoa Lasagna


"Easy, healthier lasagna recipe."
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1 h 5 m servings 276 cals
Original recipe yields 12 servings (1 9x13-inch baking dish)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 276 calories; 15.8 g fat; 16.3 g carbohydrates; 17.5 g protein; 44 mg cholesterol; 690 mg sodium. Full nutrition

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Read all reviews 3
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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 ju...

I enjoyed this recipe! It felt good to be able to eat a version of lasagne when in trying to stay away from pasta!

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...