Recipe: Quinoa Lasagna

It’s cold outside. But now you’re home and it’s time to warm up, get comfy and … what’s for dinner anyway? There’s really only one kind of food that fits this mood. That’s right: comfort food. And the good news is that there are ways to eat these foods without giving up your healthy eating habits.

To prove it, we’re giving a healthy makeover to one of our comfort food faves: lasagna. Our version is built to satisfy, with wholesome quinoa instead of traditional noodles and added veggies for an even bigger nutritional boost.

Try it tonight (your inner comfort foodie will thank you).

 

A roadmap to healthy eating

To take the guesswork out of healthy eating, check out our Healthy Recipes board on Pinterest for more ideas.

Print

Quinoa Lasagna

Prep time: 45 minutes Total time: 90 minutes Yield: 8 servings

Ingredients

2 cups water

1 cup quinoa

2 tablespoons canola oil or olive oil

1 cup onion, chopped

1 cup mushrooms, sliced

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

¼ cup Parmesan cheese, grated

2 tablespoons fresh basil, minced (or ½ teaspoon dried)

1 tablespoon dried oregano

2 cups zucchini, sliced

2 cups packed fresh spinach, tough stems removed

1½ cups part-skim mozzarella cheese, shredded

Instructions

  1. Coat a 9-by-13-inch baking dish with cooking spray.
  2. 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.
  3. Preheat oven to 350 degrees.
  4. 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.
  5. Combine cottage cheese and egg in a medium bowl; mix well. Stir in Parmesan, basil and oregano.
  6. 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.
  7. 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.

Nutrition info:

  • Calories: 266
  • Fat: 11 g
  • Carbohydrates: 24 g
  • Protein: 19 g
  • Fiber: 3 g
  • Sodium: 507 mg
  • Potassium: 566 mg