Lasagna is an all-time classic comfort food, but not exactly lite.
A pound each of mozzarella, ricotta, ground beef, sausage, and noodles doesn’t work for me.
This lasagna bake is meatless, noodle-less, gluten-free, and uses just 8 ounces cheese for the whole pan. Use vegan cheese to keep it vegan rather than vegetarian.
I won’t say it tastes ‘just like lasagna’ but for me, that’s okay. Lasagna is way too heavy and I’ve never like ricotta anyway.
If you’re looking for an easy family vegetarian dinner that’s lighter, ready in 1 hour, makes planned leftovers, and is also budget-friendly, this one is for you.
The leftovers are even better because the flavors marry and have more time to develop.
To make it, cook the quinoa on the stove, which takes about 15 minutes. I used white quinoa. Use your favorite.
Transfer the cooked quinoa to a large mixing bowl and toss with your favorite jarred or homemade marinara sauce, shredded cheese, a tiny drizzle of olive oil, basil, salt and pepper. I used fresh basil, but dried is fine.
Transfer to a baking dish, bake for about 45 minutes, or until the cheese has melted and is golden, and the edges are set.
Dinner is ready in one hour from start to finish. Love that.
It’s hearty and comforting, but in a lighter way so you feel full and satisfied, but not stuffed or in a gluten and grease coma, which can happen after traditional lasagna.
Serve it with a salad or steamed or roasted veggies, and you’re set.
My family loved this and I was happy knowing not only that it was healthy, but that I had leftovers to pack in lunches the next day.
It’s the simple things.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Lightened Up Cheesy Quinoa Lasagna Bake
Ingredients
- 1 ½ cups dry, uncooked quinoa
- 3 cups water
- 2 cups marina sauce, storebought or homemade
- 8 ounces shredded cheese, use your favorite cheese blend; lite/reduced fat/vegan cheese okay, divided
- 2 tablespoons fresh or dried basil, divided
- 2 tablespoons olive oil
- salt and pepper, to taste
Instructions
- In a medium saucepan, combine quinoa with water, and heat uncovered over high heat until mixture comes to a boil.
- Turn stove to low or simmer, cover, and cook until all the water has evaporated and quinoa has cooked through, about 12 to 15 minutes. Fluff with a fork and test a bite.
- While quinoa is cooking, preheat oven to 375F and spray a medium/large baking pan with cooking spray; set aside. I used this pan and recommend a 9×9-inch pan for thicker lasagna, or 9×13-inch pan for thinner.
- Transfer cooked quinoa to a large mixing bowl.
- Add the marinara sauce, about two-thirds of the cheese (reserve remainder to be sprinkled on before baking), 1 tablespoon basil (reserve remainder), olive oil, salt and pepper to taste.
- Turn mixture out into prepared baking dish, smoothing it lightly with a spatula and pressing it down gently.
- Evenly sprinkle with reserved cheese and reserved basil.
- Bake for about 40 to 45 minutes, or until cheese on top is golden and edges are slightly set. Baking times will vary based on the exact dimensions of your baking pan and personal preference. Serve immediately. Extra portion will keep airtight in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes
Vegetable Lasagna Casserole (vegan, GF) – A noodle-less spin on lasagna that’s very flavor-packed, lighter, and healthier
30-Minute Cheesy Avocado Skillet Pizza Bread (whole-wheat and vegan)
Chips and Cheese Chili Casserole (vegetarian/vegan, GF) – Chips are baked right into this easy and cheesy filling casserole. A hit with kids, busy moms, and football fans alike
Macaroni and Cheese Baked Cheese Balls – A perfect use for leftover macaroni. Bread it, bake it, devour it
Cheesy Taco Casserole (gluten-free, vegetarian/vegan) – Like tacos, but baked into casserole form, complete with rice and beans. Makes planned leftovers that can be frozen for those nights you need a shortcut
Creamy Baked Double Cheese and Onion Dip (gluten-free) – One of my favorite dips. Stir it together in one bowl in minutes and bake for cheesy comfort food
Skinny Two-Ingredient 110-Calorie Mozzarella Cheese Sticks – Comfort food goes skinny so you can still indulge without the bulge. And so fast & easy to make
Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan)
Lightened Up Corn and Bean Quesadillas with Avocado-Mango-Chipotle Salsa (vegan)
25 Lightened Up Dinner Recipes – Vegan/Vegetarian healthier dinner options. Fast, easy, and family-approved recipes