Spinach Lasagna Quinoa Casserole
This spinach quinoa lasagna casserole is a delicious and healthy twist on traditional lasagna. Packed with protein and nutrients, it's a perfect meal for busy weeknights or easy meal prep.
Prep 10 minutes
Cook 1 hour
Total 1 hour 10 minutes
Fat 15
Carbs 45
Protein 22
Yield 6
Ingredients
- 1.5 cups white quinoa
- 2.5 cups bella mushrooms diced
- 4 cups spinach fresh
- 1/2 medium yellow onion finely diced
Marinara Mixture
- 2 cups organic marinara sauce
- 2.5 cups vegetable broth
- 1 cup 1% cottage cheese
- 1 cup ricotta cheese full-fat
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground pepper
For the Top
- 4 medium tomatoes sliced
- 1.5 cups shredded mozzarella
Instructions
- Preheat oven to 375ºF and spray your casserole dish with coconut oil cooking spray (be generous!).
- Next, prepare the veggies by chopping the mushrooms and finely dicing the onions. Place the veggies (including the spinach) into the greased casserole dish.
- Add the quinoa to the casserole dish. Set aside.
- In a medium size bowl, mix together all ingredients for the marinara mixture.
- Add the marinara mixture to the casserole dish. Use a large spoon to mix all ingredients together, making sure everything is (mostly) covered.
- Cover with tin foil and bake for 30 minutes. Remove and stir. It will still be a little soupy, but don't worry this is how it's supposed to be! Place back in oven for 30 minutes, covered.
- Remove, add sliced tomatoes and mozzarella to the top and place it back in the oven for 2 minutes.
- Remove and let cool for 10 minutes before serving. Serve with fresh basil and a glass of red wine for best results.
Nutrition Facts
Calories: 401kcal | Carbohydrates: 45g | Protein: 22g | Fat: 15g | Fiber: 6g | Sugar: 10g