A pound each of mozzarella, ricotta, ground beef, sausage, and noodles doesn’t work for me.
This lasagna bake is meatless, noodle-less, gluten-free, and uses just 8 ounces cheese for the whole pan. Use vegan cheese to keep it vegan rather than vegetarian. I won’t say it tastes ‘just like lasagna’ but for me, that’s okay. Lasagna is way too heavy and I’ve never like ricotta anyway.
If you’re looking for an easy family vegetarian dinner that’s lighter, ready in 1 hour, makes planned leftovers, and is also budget-friendly, this one is for you. The leftovers are even better because the flavors marry and have more time to develop.
To make it, cook the quinoa on the stove, which takes about 15 minutes. I used white quinoa. Use your favorite. Transfer the cooked quinoa to a large mixing bowl and toss with your favorite jarred or homemade marinara sauce, shredded cheese, a tiny drizzle of olive oil, basil, salt and pepper. I used fresh basil, but dried is fine.
Transfer to a baking dish, bake for about 45 minutes, or until the cheese has melted and is golden, and the edges are set. Dinner is ready in one hour from start to finish. Love that.
It’s hearty and comforting, but in a lighter way so you feel full and satisfied, but not stuffed or in a gluten and grease coma, which can happen after traditional lasagna. Serve it with a salad or steamed or roasted veggies, and you’re set.
My family loved this and I was happy knowing not only that it was healthy, but that I had leftovers to pack in lunches the next day. It’s the simple things.
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