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  1. Spinach and Ricotta Quinoa “Lasagna”

Spinach and Ricotta Quinoa “Lasagna”

01:20:00 6 servings, 1/6 recipe (259 g) each
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6 servings, 1/6 recipe (259 g) each

An Italian-inspired lasagna recipe without noodles? You’re sure to love this lasagna recipe which features layers of cooked quinoa with a spinach and ricotta filling, baked with just the right amount of cheese on top.

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Make It

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  • Heat oven to 350ºF.
  • Cook onions in 2 Tbsp. dressing in large skillet on medium heat 2 to 3 min. or until crisp-tender, stirring frequently. Add garlic; cook 1 min., stirring frequently. Stir in spinach; cover. Cook 2 to 3 min. or just until spinach is wilted. Remove from heat; stir in ricotta.
  • Combine eggs, quinoa, 1/2 cup shredded cheese and remaining dressing. Spread half onto bottom of 13x9-inch pan sprayed with cooking spray; top with layers of spinach mixture, remaining quinoa mixture, pasta sauce and remaining shredded cheese. Cover.
  • Bake 1 hour or until heated through, uncovering for the last 10 min.

Make Ahead

The quinoa can be cooked ahead of time. Refrigerate up to 24 hours before using as directed.

Special Extra

Add 1/4 cup chopped fresh basil to the spinach mixture before using as directed.

Food Facts

You won't even miss the noodles in this wheat free "lasagna" and as a bonus, the quinoa makes if high in fibre and the combination of cheeses provides a good source of calcium.


  • 6 servings, 1/6 recipe (259 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (259 g) each
Calories 320
% Daily Value
Total fat 15g
Saturated fat 6g
Cholesterol 150mg
Sodium 460mg
Carbohydrate 32g
Dietary fibre 5g
Sugars 5g
Protein 17g
Vitamin A 90 %DV
Vitamin C 35 %DV
Calcium 25 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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