Quinoa Lasagna


  • 500ml Water
  • 180g Quinoa
  • 2tbsp Olive Oil
  • 1 Chopped onion
  • 1 Stick of celery, chopped
  • 150g Sliced mushrooms
  • 2 Cloves garlic, minces
  • 600g Tomato pasta sauce
  • 1 Large egg, beaten
  • 25g grated parmesan cheese
  • 2tbsp Chopped fresh basil or 1/2 tsp dried
  • 1tbsp Dried oregano
  • 300g Large courgettes, sliced longways
  • 260g Fresh spinach, touch stems removed
  • 170g Shredded mozzarella cheese



  1. Coat a 25cm x 25 cm baking dish with butter
  2. Preheat oven to 180c
  3. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 12 minutes. Fluff with a fork. Evenly spread the quinoa in the prepared dish
  4. In frying pan add oil and heat over medium heat. Add onion and celery; cook until transparent and starting to brown, 5-6 minutes
  5. Add mushrooms; cook, stirring, until the mushrooms are softened and very little moisture is left in the pan, 3-4 minutes
  6. Add garlic and sauce, Stir until hot. Remove from heat, season with salt and pepper.
  7. Combine cottage cheese and egg in medium bowl; mix well. Stir in Parmesan, basil and oregano
  8. 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
  9. Bake the lasagna until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 40-45 minutes. Let stand for about 10 minutes before serving.


Recipe from Giuditta Del Vecchio, Nutritional Therapist.

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