Spinach Quinoa Lasagna Casserole

4.80 from 5 votes

6/18/2026

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This Spinach Quinoa Lasagna Casserole is a no-hassle, protein-packed dinner that’s gluten-free and filled with so much flavor!

Made all in one casserole dish, this healthy spin on the classic comfort food is excellent for easy meal prep and busy nights when you’re hangry and want the oven to do all the work for you.

Overhead view of spinach quinoa lasagna casserole cut into squares in a baking dish

Featured Comment

“Loooove this casserole! Such great flavors and also great for meal prepping! I like to add a little extra marinara when I reheat the leftovers too. So much yum! Thank you!” – Larissa

This quinoa lasagna casserole was one of the first quinoa casseroles I ever posted on Fit Foodie Finds (2016, omg!). Honestly, it’s what made me fall in love with quinoa in the first place. I love this easy vegetarian meal because there’s no precooking involved. Ain’t nobody got time to precook quinoa for a casserole — I don’t, anyway! The tomato sauce in this casserole rocks, and it tastes even better the next day! I mixed marinara with cottage cheese and ricotta cheese to make it cheesy, rich, and flavorful.

A quick rundown: To make this lasagna dish, just prep your veggies and assemble them in a 9×13 casserole dish. Then add a layer of quinoa, then the marinara-cottage cheese mixture, and mix it all together before baking.

Chopped mushrooms, diced onion, fresh spinach, and uncooked quinoa in a baking dish

Layering cottage cheese sauce over fresh spinach in a baking dish

What You Need for This Quinoa Lasagna Casserole

White quinoa: I’ve tested this recipe with both white and red quinoa and I prefer white. I find that red quinoa has more of a “bite.”
Veggies: I use a mix of bella mushrooms, fresh spinach, and yellow onion to add a ton of flavor and nutrients to this lasagna dish.
Marinara sauce: For my lazy girl lasagna, I use store-bought pasta sauce. It’s easy and delicious! You could also make your own if you’re feeling ambitious.
Cheese: I lightened up the cheese sauce by using part 1% cottage cheese. I went for the full-fat ricotta because the nonfat kind tastes really bad, and that just isn’t the point! (My personal opinion.) If you don’t mind non-fat ricotta, go for it!
Fresh tomatoes, sliced: I love adding fresh tomatoes to this lasagna for extra color and texture. Optional, but highly recommended!

Easy Ingredient Swaps & Add-Ins

This vegetarian lasagna can be easily customized to your liking. For instance, you can omit or use any other veggie of your choice. Zucchini slices, bell peppers, and eggplant would all be delicious options!

You can also top the casserole with fresh basil, fresh mozzarella cheese, or parmesan cheese if preferred.

Lifting a slice of spinach quinoa lasagna casserole from the baking dish with a spatula

FAQ for Quinoa Lasagna Casserole

Does the quinoa have to be cooked before going into a casserole dish?

Nope! I use uncooked quinoa in this recipe, making it an easy one-dish meal. The quinoa cooks perfectly while baking in the oven.

How do you know when quinoa is done?

You’ll know when the quinoa is done when it becomes translucent and the white spiral-like germ separates from each grain. It should also be soft and not crunchy.

Can you make this recipe with regular quinoa?

I haven’t tested this recipe with regular quinoa, so try it at your own risk! The cooking time may vary. I highly recommend using sprouted quinoa for the best flavor and texture.

How to Store + Freeze

To store, place your casserole in an airtight container, such as a glass pyrex, for up to 5 days in the refrigerator.

To freeze, I suggest baking this in a disposable aluminum casserole dish. Place a piece of plastic wrap on top of the cooked, cooled casserole and press out all of the air. Then, wrap the entire casserole in tin foil and place it in the freezer for up to 3 months.

To reheat, let it thaw completely and then reheat in the oven at 400ºF for about 20 minutes or until the sauce begins to bubble!