Go Back
+ servings
Vegetarian Sweet Potato Quinoa Lasagna // The Adventures of MJ and Hungryman

Vegetarian Sweet Potato Quinoa Lasagna

No ratings yet
Print Pin
Servings: 8


  • 3 cups diced sweet potatoes
  • 2 cups chopped cauliflower
  • 1 teaspoon olive oil
  • 2 cups water
  • 1 cup quinoa
  • 1 1/2 cups tomato sauce or prepared pasta sauce
  • 1 tub 15oz. part-skim ricotta cheese
  • 1 large egg beaten
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons minced fresh basil
  • 1 tablespoon dried oregano
  • 1 cup shredded part-skim mozzarella cheese


  • Heat oven to 350 degrees F. On a large baking sheet, spread sweet potatoes and cauliflower tossed with oil. Roast for 25-30 minutes.
  • In the meantime, coat a 9 by 13 inch baking dish with cooking spray. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to simmer, cover and cook for 15 min. Fluff with a fork. Evenly spread the quinoa in the prepared baking dish.
  • Combine ricotta cheese and egg in a medium bowl; mix well. Stir in parmesan, basil, and oregano.
  • Spread half of the sauce over the quinoa. Make a layer of the roasted veggies, then all the ricotta mixture. Finish with the remaining sauce and spread mozzarella on top.
  • Bake the lasagna until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 30-35 minutes. Let stand for about 10 minutes before serving.


Calories: 279kcal | Carbohydrates: 38g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Sodium: 426mg | Fiber: 5g | Sugar: 9g
Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!