Quinoa Kale Lasagna
Elevate your weeknight dinner game with this hearty and wholesome Quinoa Kale Lasagna, a gluten-free twist on the classic Italian favorite. Packed with layers of protein-rich quinoa, nutrient-dense kale, and creamy ricotta, this lasagna delivers rich, savory flavors while remaining a lighter, healthier option. Perfectly seasoned with garlic, Italian herbs, and a blend of cheeses, it’s a melty, satisfying dish that marries comfort food with a nutritious edge. Featuring no-boil gluten-free lasagna noodles for convenience and a vibrant marinara sauce, this recipe is both easy to prepare and irresistibly delicious. Ideal for family dinners or meal prep, this crowd-pleaser serves six and is sure to be a new favorite in your kitchen!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 3 cups Kale
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 Egg
- 2 cups Marinara sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 9 sheets No-boil gluten-free lasagna noodles
- 1 teaspoon Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Rinse the quinoa thoroughly under running water. Combine quinoa and water in a medium saucepan and bring to a boil. Lower the heat to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the kale to the skillet and cook for 3-4 minutes until wilted. Season with a pinch of salt and black pepper. Remove from heat and set aside.
In a medium bowl, mix the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, Italian seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined.
Spread 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
Place 3 lasagna noodles on top of the marinara sauce, ensuring they don’t overlap.
Spread half of the ricotta mixture evenly over the noodles. Top with half of the cooked quinoa, followed by half of the sautéed kale. Add another 1/2 cup of marinara sauce and sprinkle with 1/2 cup of shredded mozzarella.
Repeat the layering process: Add another 3 lasagna noodles, the remaining ricotta mixture, the rest of the quinoa, the remaining kale, 1/2 cup of marinara sauce, and 1/2 cup of mozzarella.
For the final layer, add the last 3 lasagna noodles, 1/2 cup of marinara sauce, and sprinkle the remaining mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 5696 mg | 248% | |
| Total Carbohydrate | 524.5 g | 191% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 10.6 g | ||
| Protein | 166.8 g | 334% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3516 mg | 270% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1324 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
