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Lightened Up Cheesy Quinoa Lasagna Bake

A lighter, cheesy quinoa bake that layers cooked quinoa with marinara and cheese for an easy, crowd-pleasing casserole.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 8 servings

Ingredients

  • 1 1/2 cups dry quinoa uncooked
  • 3 cups water
  • 2 cups marinara sauce store-bought or homemade
  • 8 ounces shredded cheese use favorite blend; lite, reduced-fat, or vegan okay; divided
  • 2 tablespoons basil fresh or dried, divided
  • 2 tablespoons olive oil
  • salt and pepper to taste

Instructions

  • Rinse the quinoa under cold water, then combine it with 3 cups water in a medium saucepan and bring to a boil over high heat.
  • Reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is tender, about 12–15 minutes; remove from heat and fluff with a fork.
  • While the quinoa cooks, preheat the oven to 375°F (190°C) and spray a 9x9-inch or 9x13-inch baking pan with cooking spray.
  • Transfer the cooked quinoa to a large bowl. Stir in the marinara sauce, about two-thirds of the shredded cheese (reserve the rest), 1 tablespoon of the basil (reserve the rest), olive oil, and salt and pepper to taste.
  • Spread the quinoa mixture evenly into the prepared baking pan, smoothing the top and pressing it down gently.
  • Sprinkle the reserved cheese and remaining basil evenly over the top.
  • Bake for 40–45 minutes, until the top is golden and the edges are set. Let cool briefly, then serve.

Equipment

  • Medium Saucepan
  • Fork
  • Large Mixing Bowl
  • Spatula
  • 9x9- or 9x13-inch baking pan
  • Cooking Spray
  • Oven

Notes

  • Use a 9x9-inch pan for a thicker bake or 9x13-inch for a thinner casserole.
  • You can substitute lite or vegan cheese if desired.
  • Adjust salt and pepper to taste before baking.
  • Fresh or dried basil both work; dried is more concentrated, so use to taste.