A healthy, quick & easy way to serve up one of the most iconic comfort foods to babies and kids! This vegetarian cauliflower lasagna with sweet potatoes and quinoa requires no boiling of noodles and assembly couldn’t be easier!
Quinoa – an incredible plant-based source of protein and iron, a very critical nutrient for babies and toddlers
Cauliflower and sweet potatoes – Cut into bite-sized pieces. Refer to the “tips for success” section.
Ricotta cheese – a great source of calcium, protein, zinc, and omega 3 fatty acids. And it’s low in sodium so perfect for babies!
Pasta sauce– You can use store-bought or homemade. If you want to amp up the iron level even more, try this homemade veggie-loaded sauce!
How to Assemble Quinoa Lasagna
- Combine cooked quinoa with tomato sauce. Spread half of the mixture evenly onto the bottom of the pan.
- Add all of the roasted cauliflower and sweet potatoes.
- Add all of the ricotta mixture.
- Add the rest of the quinoa mixture. Top with cheese and bake!
Tips for Success
- I highly recommend roasting the vegetables and cooking the quinoa in advance so you can quickly whip up this lasagna on the day of.
- Feel free to use whatever cooked veggies you have on hand, although these two are especially tasty in this casserole. The measurements don’t have to be exact. This is a great way to repurpose leftover veggies in a new and exciting way.
- If you’d rather skip the extra step of roasting the vegetables, then you can finely chop them and add to the casserole. However, as a huge texture person, getting larger chunks of veggie with each spoonful makes ALL the difference in my opinion. I think you will agree!
Frequently Asked Questions
Absolutely! Traditional lasagna is loaded with sodium but this one is as low as you can get. Fresh ricotta cheese is a great first food for babies as it is naturally low in sodium.
Fresh mozzarella also contains low amounts but if you want to cut back on the sodium as much as possible, leave it out for your baby’s portion as you see in the step-by-step image above.
You can use your favorite store-bought jar sauce (just be sure to pay attention to the sodium content) or go homemade. I personally love using my iron-rich baby pasta sauce.
The recipe makes a lot so I normally set aside some to enjoy that week and freeze the rest so I can easily add to other dishes like this one.
Egg is usually added to lasagna to help “bind” the cheese. The yolk also adds richness to the dish.
However, you can leave it out completely in this recipe.
You can use any non-dairy ricotta alternative, like almond or soy-based.
You can certainly add any cooked, diced or shredded beef, chicken, or pork. You can also add tofu or beans. Simply combine with the quinoa sauce mixture.
Transfer to an airtight container and keep in the fridge for up to 5 days. You can also freeze for up to 3 months.
Serving suggestions for baby
For 6-8 month old babies, you may want to smoosh the sweet potatoes with the back of a spoon to make the mixture easier to scoop up with their hands or a spoon.
Also, chop the cauliflower florets into tiny pieces (I like to use kitchen shears for ease). This is because you want to go either really big in food size or really small at this age to minimize choking.
If you’re just starting out, this spoon and the bowl (with the most powerful suction ever!) are a MUST!
For 9+ month olds, no modifications needed!
More baby and kid-friendly Lasagna
- Spaghetti squash chicken lasagna
- One pot cabbage lasagna
- Pumpkin and kale lasagna roll ups
- Eggplant lasagna roll ups
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
This recipe was originally published in 2015, when this blog was a fun hobby of mine, and my focus wasn’t on infant and toddler nutrition. I modified this to make it baby and kid-friendly! Hope you enjoy!
Vegetarian Roasted Cauliflower Lasagna with Quinoa
- 2 cups diced sweet potatoes (about 1 medium sweet potato)
- 2 cups cauliflower (about 240g), chopped into bite-sized pieces
- 1 cup quinoa
- 2 cups water
- 1 1/2 cups homemade or store bought tomato sauce
- 15 ounce whole milk fresh ricotta cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- 1/4 cup chopped fresh basil
- 1 cup shredded mozzarella cheese
- Heat oven to 400 degrees Fahrenheit. On a large baking sheet, spread sweet potatoes and cauliflower tossed with oil. Roast for 35-40 minutes, until soft.
- In the meantime, combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to simmer, cover and cook for 15 minutes. Fluff with a fork.
- Coat a 9 by 13 inch baking dish with cooking spray.
- Combine quinoa with tomato sauce.
- In another bowl, combine ricotta cheese, egg, basil, and Italian seasoning. Mix well.
- Assemble: Spread half of the sauce mixture evenly into the baking dish. Add the vegetables, then all the ricotta mixture. Finish with the remaining sauce and spread mozzarella on top.
- Bake the lasagna, covered, for about 30-35 minutes. Let stand for about 5 minutes before serving.
- Dairy-free? You can use any non-dairy ricotta alternative, like almond or soy-based.
- Egg is usually added to lasagna to help “bind” the cheese. The yolk also adds richness to the dish. However, you can leave it out completely in this recipe.
- If you want more protein, you can add any cooked, diced or shredded beef, chicken, or pork. You can also add tofu or beans. Simply combine with the quinoa sauce mixture.
- Transfer to an airtight container and keep in the fridge for up to 5 days. Freeze for up to 3 months.