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Quinoa Lasagne 

A delicious vegetarian take on the Italian classic! This quinoa lasagne is rich in flavour and packed with nutritional goodness!

Difficulty to prepare: Medium

Servings: 6 - 8


  • 500ml water

  • 180g quinoa

  • 2 tbsp coconut oil

  • 1 chopped onion

  • 1 stick celery, chopped

  • 150g sliced mushrooms

  • 2 cloves garlic, minced

  • 600g tomato pasta sauce​

  • 170g shredded mozzarella cheese

  • 450g cottage cheese

  • 1 large egg, beaten

  • 25g grated Parmesan cheese

  • 2 tbsp chopped fresh basil or ½ tsp dried

  • 1 tbsp oregano, dried

  • 300g large courgettes, sliced longways

  • 260g fresh spinach, tough stems removed

  • salt & pepper​


  • Coat a 25cm x 25cm baking dish with butter. Preheat oven to 180C.

  • Combine water and quinoa in a medium saucepan. Bring to a boil.

  • Reduce to a simmer, cover and cook for 12 mins then fluff with a fork.

  • Evenly spread the quinoa in the prepared dish.

  • Heat oil in a frying pan over medium heat.

  • Add onion and celery; cook, until transparent and starting to brown, 5—6 mins.

  • Add mushrooms; cook, stirring, until the mushrooms are softened and very little moisture is left in the pan (about 3—4 mins) then add garlic and sauce.

  • Stir until hot, then remove from heat, season with salt and pepper.

  • Combine cottage cheese and egg in a medium bowl. Mix well.

  • Stir in parmesan, basil and oregano.

  • Spread one-third of the sauce over the quinoa.

  • Make a layer of all the courgettes, 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.

  • Bake the lasagne until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 40 to 45 mins. Leave to stand for about 10 mins before serving.​

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