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Vegetarian Lasagna: even the carnivores will love!
This is a quick and simple vegetarian lasagna that even carnivores love.
This vegetarian lasagna recipe is easy to follow, takes about 30 to 45 minutes, is hearty, filling, and healthy. My family actually asked me if I was sure there was no meat in it! That’s HUGE since they typically cull all meals without meat fairly quickly.
I have added a printable, yummly version of this recipe at the bottom for those that want a copy. Also, I added some step by step pictures at the bottom.
- 1 Cup Uncooked Quinoa
- 2 Cans no sugar tomato sauce or 2 jars spaghetti sauce
- 2 to 4 TBS Italian Seasoning
- 1 to 2 tsp Onion Powder or 1/2 Medium Onion diced
- 1 to 2 tsp Granulated Garlic or Garlic Powder
- 1/8 tsp or more Cayenne Pepper (optional)
- 2 Boxes Frozen Spinach (thawed) or 1 Bag Fresh Spinach ( I prefer the fresh)
- 1 8 oz box of Cream Cheese
- 1 14 oz container of Cottage Cheese or Sour Cream (Plain Greek Yogurt works also)
- 3 Large Eggs
- 1 8 oz Bag of shredded Mozzarella Cheese (more if you really like cheese)
- 1 8 oz Bag of shredded Cheddar Cheese
- Salt and Pepper to taste
- 1 tsp Honey or Molasses if making the sauce from scratch
- Preheat oven to 350F to 375F
- Rinse quinoa then cook quinoa according to package directions making sure it is ground beef consistency
- ***SKIP THE NEXT STEP IF USING READY MADE SAUCE:
- While quinoa is cooking put tomato sauce in pot to heat,
- add 2 TBS Italian seasoning,
- 1 tsp onion powder or 1/2 the diced onion,
- 1 tsp garlic powder or fresh garlic,
- Cayenne Pepper,
- 1 tsp honey or molasses, salt and pepper to taste and let simmer.
- (This should taste like spaghetti sauce)
- If using frozen spinach place it in a colander and squeeze to drain the excess water.
- Put softened cream cheese, cottage cheese (or sour cream or plain Greek yogurt), eggs, 1 tsp of garlic, 1 tsp of onion powder, and salt and pepper to taste in blender and mix until smooth.
- I often throw in an extra egg to get more stick and fluff. I normally mix by hand, with a whisk, as long as the eggs are well blended in, that is all that matters.
- When quinoa is finished cooking and has the consistency of ground beef, add diced onion or the rest of the powdered onion, the rest of the garlic powder, and Italian seasoning to the quinoa, then add the red sauce
- In a 9x13 Casserole dish: Layer 1/2 the quinoa mixture into the bottom of the pan, then add 1/2 the cream cheese mixture, then add a layer of spinach leave and then a layer of shredded cheeses. REPEAT the layers ending with shredded cheese on top.
- Bake until bubbly, about 30 to 40 minutes
Let it rest a few minutes to come to the desired consistency. The eggs and cheeses should form a firm and fluffy base that comes out in pieces just like regular lasagna.
Seems a little lengthy but prep time should be 15 minutes or less because most things are done while the quinoa cooks then you just mix it together and layer. 🙂
There you have it, a simple easy, healthy, REAL food, vegetarian lasagna, that the entire family will love. If you don't tell them you subbed quinoa they may never notice. The spinach does NOT become slimy and does not add any flavor. If your family is super opposed you could always chop it up and blend it up in the red sauce. 😉
Tips to speed it up:
Whenever I make this recipe I double the amount of quinoa, season it just like I would any ground beef and throw the rest in a freezer bag and freeze. I thaw it while making the sauce to mix with it the next time, or I use the seasoned as a ground beef substitute in chili, tacos, etc. I use the fresh spinach to avoid thawing and draining and because it has a much better texture To keep mess minimal I don't use the blender for the cheese and egg mixture