Clean Eating Meatless Quinoa Lasagna


So glad I made this! It was easy and though my kids were hesitant about it (which they are with everything) they eventually finished. I’ll take it.

If you can see in the picture my zucchini layer is pretty sparse, I don’t know why I didn’t put on more – when they cook they get so tiny,  I ended up cooking more and adding it on in the end. So unlike me, layer it on.

Your protein source in this dish comes from the quinoa and cottage cheese.

Things I did different:

  1. I had a jar of Pesto Basil and so used 2tbs of that instead of dried or fresh basil.
  2. I used half the mozzarella, I only added it to top layer, turned out crispy.
  3. Instead of 2 cups, I used 3 cups of tomato sauce… I was spreading thin so I would def make this with 3. Make sure to get spaghetti sauce that doesn’t have any added sugar! Look for the ones with the least amount of ingredients, stock up when they’re on sale! 🙂

Quinoa Lasagna

Makes: 8 servings
Active time: 45 minutes Total: 1 1/2 hours

2 cups water
1 cup quinoa
2 tablespoons canola oil or olive oil
1 cup chopped onion
1 cup sliced mushrooms
2 cloves garlic, minced
2 cups tomato sauce or prepared pasta sauce
2 cups no-salt-added low-fat cottage cheese
1 large egg, beaten
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 1/2 teaspoon dried
1 tablespoon dried oregano
2 cups sliced zucchini
2 cups packed fresh spinach, tough stems removed
1 1/2 cups shredded part-skim mozzarella cheese

1. Coat a 9-by-13-inch baking dish with cooking spray. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork. Evenly spread the quinoa in the prepared dish.
2. Preheat oven to 350°F.
3. Wipe out the saucepan, then add oil and heat over medium heat. Add onion; cook, stirring frequently, until transparent and starting to brown, 5 to 6 minutes. Add mushrooms; cook, stirring, until the mushrooms are softened and very little moisture is left in the pan, 3 to 4 minutes. Add garlic and sauce. Stir until hot. Remove from heat.
4. Combine cottage cheese and egg in a medium bowl; mix well. Stir in Parmesan, basil and oregano.
5. Spread one-third of the sauce over the quinoa. Make a layer of all the zucchini, then all the cottage cheese mixture, then half the remaining sauce, then all the spinach. Finish with the remaining sauce and spread mozzarella on top.
6. Bake the lasagna until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 35 to 40 minutes. Let stand for about 10 minutes before serving.

Per serving: 267 calories; 11 g fat (4 g sat, 4 g mono); 39 mg cholesterol; 23 g carbohydrate; 0 g added sugars; 19 g protein; 3 g fiber; 524 mg sodium; 578 mg potassium. Nutrition bonus: Calcium (27% daily value), Vitamin A (24% dv), Vitamin C (21% dv), Folate (20% dv), Magnesium (19% dv), Potassium (17% dv).

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s