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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Vegetarian Sweet Potato Lasagna with Quinoa

    By Min On January 24, 2022, Updated March 5, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    a close up shot of cooked lasagna in the baking pan with fresh basil.

    A healthy, quick & easy way to serve up one of the most iconic comfort foods to babies and kids! This vegetarian sweet potato lasagna with quinoa requires no boiling of noodles and assembly couldn't be easier!

    a close up shot of cooked lasagna in the baking pan with fresh basil.
    Jump to:
    • Ingredients
    • How to Assemble Quinoa Lasagna
    • Tips for Success
    • Frequently Asked Questions
    • Serving suggestions for baby
    • More baby and kid-friendly Lasagna
    • Vegetarian Sweet Potato Lasagna with Quinoa

    Ingredients

    all the ingredients laid out on a white background

    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

    a four image collage showing step by step cooking instructions.
    1. Combine cooked quinoa with tomato sauce. Spread half of the mixture evenly onto the bottom of the pan.
    2. Add all of the roasted cauliflower and sweet potatoes.
    3. Add all of the ricotta mixture.
    4. Add the rest of the quinoa mixture. Top with cheese and bake!

    How to cook quinoa perfectly!

    Tips for Success

    roasted bite-sized cauliflower and sweet potatoes on a baking sheet.
    • 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

    Is this meal safe and suitable for my baby?

    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.

    Which pasta sauce works best?

    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.

    My baby has an egg allergy. What can I substitute it with?

    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.

    How to make this dairy-free?

    You can use any non-dairy ricotta alternative, like almond or soy-based.

    How can I add more protein?

    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.

    How to store?

    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

    a small amount of quinoa lasagna for baby served in a small white bowl with a tiny purple spoon.

    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!

    And if you are looking for another easy quinoa recipe to share with your baby, try this no stir quinoa risotto.

    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!

    a close up shot of cooked lasagna in the baking pan with fresh basil.

    Vegetarian Sweet Potato Lasagna with Quinoa

    This vegetarian sweet potato lasagna with quinoa requires no boiling of noodles and assembly couldn't be easier!
    5 from 4 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 8
    Author: Min | MJ and Hungryman

    Equipment

    • Baking Mat
    • Sheet Pan

    Ingredients

    • 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 ½ cups homemade or store bought tomato sauce
    • 15 ounce whole milk fresh ricotta cheese
    • 1 large egg
    • 2 teaspoons Italian seasoning
    • ¼ cup chopped fresh basil
    • 1 cup shredded mozzarella cheese

    Instructions

    • 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.

    Notes

    • 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.

    Nutrition

    Calories: 268kcal | Carbohydrates: 26g | Protein: 14g | Fat: 12g | Sodium: 175mg | Fiber: 4g | Calcium: 226mg | Iron: 2mg
    Course Main Course
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    More Baby/Kid-Friendly Recipes

    • Fluffy Vegetable Rice
    • How to Freeze Yogurt
    • Creamy Chicken Orzo
    • Custard Yogurt Toast (Sweet and Savory)

    Share or Save It for Later!

    Share: [addtoany]

    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Nicole says

      November 20, 2022 at 6:04 am

      5 stars
      My whole family - husband & toddler included - love this! My husband is a Celiac so it’s great that quinoa is gluten free. It’s quick & easy to make & very nutritious!

      Reply
      • Min says

        November 20, 2022 at 6:46 am

        Oh I love hearing this! Thank you for sharing!!

        Reply
    2. Samantha says

      February 22, 2022 at 1:54 pm

      5 stars
      This recipe is so, SO good! I’ve made it twice so far, and my toddler and I both love it. We have an egg allergy in the family so we leave it out, as you suggest, and it’s still delicious. Thank you for this recipe! Can’t wait to try more of yours.

      Reply
      • Min says

        February 22, 2022 at 7:22 pm

        WOOHOO!! I'm so glad your family love this recipe as much as we do!! Thanks for sharing!

        Reply
    3. Tina says

      February 02, 2022 at 12:28 am

      Hello! Is it normal that the cauliflower and sweet potatoes are charred after roasting at the suggested temp and time?
      Thank you 🙂

      Reply
      • Min says

        February 02, 2022 at 9:46 am

        will get caramelized but shouldn't be burnt. You can also cover the pan and bake if you desire a softer consistency. Keep in mind they will cook a bit more along with the rest of the ingredients.

        Reply
    4. Jules says

      January 18, 2022 at 12:03 am

      Oh my goodness this was so delicious! My entire family loved it. Such an easy recipe that gave me confidence to cook more! Thank you so much.

      Reply
      • Min says

        January 18, 2022 at 3:23 pm

        Woohooooo!!! Thanks for sharing! You brought a smile to my face.

        Reply
    5. Andrea says

      April 01, 2016 at 4:53 pm

      Can this be made ahead and frozen?

      Reply
      • Min says

        April 03, 2016 at 8:09 pm

        Absolutely!

        Reply
    6. Sarah @ SnixyKitchen says

      April 12, 2015 at 7:45 pm

      I live in constant fear that my computer is going to crash and I'm going to lose my dissertation! I keep e-mailing it to myself JUST IN CASE my computer crashes and my external back-up dies too. I'm so glad you found the recipe and could remake this! It sounds incredible - sweet potatoes and quinoa in lasagna?? Brilliant! Also - I can help you make that link work if you want - I have an idea! Send me an e-mail!

      Reply
    7. Sonali- The Foodie Physician says

      March 30, 2015 at 6:41 pm

      So glad you found this gem- it looks amazing! So many of my fave ingredients in one awesome dish. Unfortunately It looks like this post is destined to give you trouble- you have a little typo in your twitter link and your pin doesn't seem to link up 🙁

      Reply
      • Min says

        March 30, 2015 at 10:22 pm

        Thank you soo much, Sonali!! Just fixed it!! You are the best 😉

        Reply
    8. Kari @ bite-sized thoughts says

      March 30, 2015 at 1:25 pm

      I love this twist on lasagna! Sweet potato and quinoa are amongst my favourite foods, so getting them into any and all dishes sounds good to me 🙂

      Reply
      • Min says

        March 30, 2015 at 10:22 pm

        Agreed! I could eat them everyday and be perfectly content..the Hungryman, however, doesn't feel as enthusiastic about it as I..

        Reply
    9. Marisa @ Uproot from Oregon says

      March 30, 2015 at 9:20 am

      The world wide web is a strange place where things do sometimes get lost! Glad this recipe was revived since I hadn't seen it before - it looks delicious!

      Reply
      • Min says

        March 30, 2015 at 10:18 pm

        I know, right? Argh...wish I was more tech-savvy!! Thanks, Marisa 😉 hope you give it a try!

        Reply

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    HI!

    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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