Are you ready to indulge in a deliciously wholesome dish that will leave your taste buds dancing? Introducing the Naked Spinach Quinoa Lasagna Casserole—a delightful twist on traditional lasagna that’s not only packed with nutrients but also bursting with flavor! This Italian-inspired recipe combines the earthy goodness of quinoa, the vibrant freshness of spinach, and the creamy richness of vegan ricotta, all enveloped in a luscious marinara sauce. Perfect for a cozy family dinner or a meal prep favorite, this casserole is sure to impress both vegans and non-vegans alike. Dive into this recipe and discover how easy it is to create a comforting, guilt-free lasagna that will have everyone coming back for seconds!
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 3 cups spinach
- 2 cups marinara sauce
- 1 cup vegan ricotta
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy.
- While the quinoa is cooking, roughly chop the fresh spinach leaves and set aside.
- In a mixing bowl, combine the cooked quinoa, chopped spinach, vegan ricotta, Italian seasoning, salt, and pepper. Mix thoroughly to ensure even distribution of ingredients.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent sticking.
- Transfer the quinoa and spinach mixture into the baking dish, spreading it evenly across the surface.
- Pour the remaining marinara sauce over the top, ensuring complete coverage of the quinoa mixture.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10 minutes to allow the top to slightly crisp and the sauce to bubble.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow it to set.
- Serve hot, garnishing with fresh basil or additional herbs if desired.
Tips
- Rinse Your Quinoa: Don’t skip rinsing the quinoa! This step removes the natural coating called saponin, which can give a bitter taste if not washed off.
- Layering is Key: When spreading the marinara sauce, ensure you cover the entire surface of the quinoa mixture for even flavor and moisture throughout the casserole.
- Customize Your Greens: Feel free to mix in other greens like kale or Swiss chard if you want to switch things up or add extra nutrients.
- Let It Rest: After baking, allowing the casserole to rest for 5-10 minutes will help it set and make slicing easier.
- Garnish for Flavor: Don’t forget to garnish with fresh basil or your favorite herbs before serving to elevate the dish’s presentation and flavor.
- Meal Prep Friendly: This casserole can be made ahead of time and stored in the refrigerator for up to three days, making it a perfect meal prep option!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 12g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
