Quinoa ragu lasagna is a healthy comfort food, because sometimes, lasagna is all we crave. Layered cheese, creamy sauces, rich meat, and pasta noodles -what else do you need?
We made this before leaving for NYC last month and baked it in a loaf pan, since most of our cooking is for two (with leftovers!) Oh and why quinoa? We had leftover cooked quinoa in the fridge so decided to load up the lasagna with a nutritious grain. In addition to added health benefits, it also provided texture to an otherwise smooth and creamy lasagna.
You can make this recipe gluten free by using cornstarch in the bechamel sauce, and using gluten-free pasta noodles. We made fresh noodles using Domenica Marchetti’s Pasta Recipe and they turned out great in this recipe. Whenever we have the time, we make fresh pasta instead of using dry pasta. The results are noticeably different; the long noodles soak up both sauces and provide structure to the meal.
Here’s the recipe to make the quinoa ragu lasagna.
Please let us know what you think of it by leaving a comment below.
Ingredients
- Fresh or Dry Pasta Noodles 1/2 pound
- large pot of water salted
- 1 cup quinoa cooked
- 2 tablespoons vegetable oil
- 1 small onion chopped
- 1 small carrot chopped
- 1 stalk celery chopped
- ½ pound ground beef/pork/chicken
- 1 cup diced canned tomatoes
- 1 tablespoon granulated sugar
- salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons flour or cornstarch
- 2 cups cream
- ⅛ teaspoon nutmeg
- salt and pepper to taste
Instructions
- Set aside the cooked pasta and quinoa. Start by heating the oil in a medium saucepan and saute the onion, carrot, and celery for about 4 minutes. Add the preferred meat and sear.
- Add tomatoes, sugar, and season with salt and pepper. Simmer for 25 minutes, until meat is cooked through.
- In the meantime, make a quick Béchamel sauce by making a roux with the butter and flour. Cook for 2 minutes and whisk in the cream. Season with nutmeg, salt, and pepper.
- When the meat sauce is cooked, fold in the cooked quinoa.
- To assemble: Grease a loaf pan with butter or oil. Cover bottom of the pan with 2 tablespoons
Béchamel sauce.
- Layer with a strip of pasta noodle and then top with meat-quinoa sauce.
- Drizzle bechamel over meat-quinoa sauce and repeat layer of pasta. Finish with Béchamel sauce and shredded mozzarella cheese.
- Bake at 400F for 15-25 minutes, until cheese and Béchamel are browned. Serve with a salad of greens and crusty bread.
More quinoa recipes for you to enjoy:
Quinoa Risotto with Bacon and Peas
Freezer-Friendly Quinoa Meatballs
first of all, i love how you used a loaf pan! good thinking. and using quinoa in lasagna is just plain awesome. 🙂
Wow, isn’t this interesting. I would never have thought of quinoa in a lasagna but this looks fantastic.
Oh my word girl!!!! I really need to try this, since I do adore quinoa:-) Hugs, Terra
I love that you put quinoa in this! Looks so delicious.
I made a lasagna this weekend that I have made a few times now & love – grilled asparagus & zucchini rounds, peas, spinach & ricotta with marinara slice.
I’ve just fallen in love with quinoa so I’m incredibly excited to make this!
I love quinoa & this sounds so good! What a great idea! Love how goooooey this is 🙂
esa lasana luce deliciosa , tanto es asi que voy a preparar una para la cena de esta noche, daniel se puso feliz, la voy a preparar lo mas saludable posible, adoro tus recetas,me despiertan la chef que llevo dentro, te extrano, tu mami
Love this! We make veggie lasagnas very often but I’ve never thought about adding quinoa. Totally brilliant!
This sounds really good. I love a healthier lasagna.
I can’t stop drooling… This looks reallyyyy gooooddd!
“Spice it Up”