Spinach and Mushroom Quinoa Lasagna Casserole

As springtime nears and we become stuck in the zone between craving light, summery dishes (you have to look good on the beach after all!) and the warm, filling comfort foods mom makes after an exam, I introduce to you a simple lasagna casserole recipe. Fear of that freshman, or even senior, 15 can be daunting so here’s an quick and easy healthy alternative to a popular comfort food, lasagna. This lasagna casserole is vegetarian and simple to make. Being packed with veggies and replacing classic lasagna noodles with protein- and fibre-rich quinoa gives it a health boost without taking away from the flavour.

What you’ll need:

  • 1.25 cups quinoa
  • 3 cups mushrooms, sliced
  • 5 cups fresh spinach
  • 1 cup yellow onion, diced


  • 2.5 cups marinara sauce
  • 2 cups vegetable broth
  • 1 cup ricotta cheese
  • 1 cup 1% cottage cheese
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder
  • 1/8 teaspoon salt and pepper

On top

  • 3 medium tomatoes, sliced
  • 1.5 cups shredded mozzarella cheese

How to make it:

  1. Preheat oven to 375°F. Grease casserole dish with cooking spray.
  2. Dice the onions and slice the mushrooms, then place all veggies (including spinach) and quinoa into the casserole dish.
  3. In a large mixing bowl add all ingredients for the sauce and whisk them together.
  4. Add the sauce to the casserole dish, stirring with a wooden spoon to ensure everything is covered in sauce.
  5. Cover the dish with aluminum foil and bake covered for an hour, taking it out to stir halfway.
  6. Once cooked, add the sliced tomatoes and mozzarella cheese on top, then broil on high for 2-3 minutes.
  7. Let cool for 5-10 minutes before serving and enjoy!


Article by: Heather Ranger

Recipe adapted from Fit Foodie Finds.

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