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5 Layer Quinoa Lasagna

5 Layer Quinoa Lasagna 5 Layer Quinoa Lasagna

Quinoa is high in fiber, protein and gluten free. To make this quinoa lasagna, we use a spring-form pan layered with different flavored quinoa and vegetables, colorful and incredibly tasty.













Trans-fat Free, High Fiber


2 cups quinoa
2 large eggs
¾ cup sundried tomatoes
2 tablespoons sundried tomato oil
from oil-pcaked
½ teaspoon salt
½ teaspoon black pepper
cup goat (chevre) cheese
3 cups basil
leaves, fresh loosely packed
½ cup pine nuts
lightly toasted
2 tablespoons olive oil
¾ cup Parmesan cheese
For the vegetables:
28 cherry tomatoes
1 whole garlic
a head, top trimmed to expose cloves
3 tablespoons olive oil
or canola oil
½ teaspoon salt
½ teaspoon black pepper
2 medium sweet red bell peppers
halved and seeded
2 large mushrooms, portabello
1 large white onion
thinly sliced
1 tablespoon balsamic vinegar


Preheat oven to 400℉ (200℃).

Prepare the vegetables: Arrange cherry tomatoes and garlic, cut side up, on parchment paper-lined baking sheet.

Drizzle with 1 tablespoon oil, sprinkle with ¼ teaspoon salt and pepper. Add red peppers to sheet, cut side down.

Roast in the oven until garlic is softened, peppers blister and tomatoes begin to be dark around the edges, 30 to 32 minutes.

Let them cool enough for you to handle. You can turn off the oven now. Then squeeze garlic pulps. Peel and slice peppers. Set aside.

At the same time, in a large non-stick skillet, heat 1 tablespoon oil over medium high heat, add mushrooms, remaining ¼ teaspoon salt and pepper, sauté mushrooms until tender, set aside. Clean the skillet pan.

Heat another 1 tablespoon oil over medium-low heat, cook onions, stir often, until onions start to caramelize, 30 to 32 minutes. Stir in 1 tablespoon balsamic vinegar. Set aside.

At the meantime, in a large pot and saucepan, heat ⅔ pot or saucepan water until boiling, put quinoa in the boiling water, cook until tender, 12 minutes. Drain and rinse, shaking in colander to remove excess water.

Transfer quinoa to a large bowl, fluff with a fork. Let cool. Add eggs, tossing to coat. Set aside.

Then in a food processor, blend sun-dried tomatoes, sun dried tomatoes oil, half of the roasted garlic and ¼ teaspoon salt and pepper until still slightly chunky.

Toss the mixture with 1 ¾ cups quinoa, press into a greased 9-inch springform pan.

Put the roasted cherry tomatoes, red peppers and half of the goat cheese on top, set aside.

Then in the cleaned food processor, mix basil leaves, pine nuts, left garlic, 1 tablespoon oil, ¼ teaspoon salt and pepper until smooth.

Toss with another 1 ¾ cups quinoa. Press into pan, put the caramelized onions, mushrooms and left goat cheese.

Preheat oven again to 350℉ (180℃).

Then toss ½ cup parmesan cheese with the remaining quinoa. Press the mixture into the pan, now the pan looks almost full, don't worry, just use spatula to press the quinoa mixture, it will be fine. Sprinkle the left parmesan cheese on top evenly.

Wrap the bottom of springform pan with double foil paper. Bake in oven for 50 to 60 minutes, until crusty and golden brown. Cool for about 15 minutes. Serve warm.


* not incl. in nutrient facts

Add review






over 12 years ago


Glad to hear your whole family loves the recipe too. We made this recipe last year, and it was really delicious, we all loved it :)

over 12 years ago

Paula Smyth

I had my doubts but this looked so pretty I had to try it. OMG, the flavor was fantastic! It was the first time I used quinoa and it took me quite a bit of time to put this together but it was sooooooooo worth it. All the different textures and flavors were amazing.

over 11 years ago

Chef Art

Love your recipe ideas. I counsel people on a healthy food/diet program and am always looking for new ideas. Have bookmarked your site. I'll try this recipe maybe this weekend and let you know. Keep up the good suggestions!

over 11 years ago

Counseling people on a healthy food/diet sounds great, I do think nowadays lots of people's diet has become very unhealthy. Food is so basic but also is so important. You are what you eat tells us we really should pay attention to our diet. Glad to hear that you are counseling people on how to eat well. Keep up the good work!


Nutrition Facts

Serving Size 591g (20.8 oz)
Amount per Serving
Calories 45842% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 597mg 25%
Total Carbohydrate 19g 19%
Dietary Fiber 10g 39%
Sugars g
Protein 34g
Vitamin A 93% Vitamin C 161%
Calcium 20% Iron 37%
* based on a 2,000 calorie diet How is this calculated?


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