Wednesday, June 3, 2015

Chicken and Quinoa Lasagna Bake

Chicken and Quinoa Lasagna Bake ||

Here is my cooking strategy for any given week - cook enough on Monday and Tuesday to have leftovers for Wednesday and Thursday. It doesn't always work out like that, but sure is nice when it does. When I made this Chicken and Quinoa Lasagna bake it definitely made my week easier.

Chicken and Quinoa Lasagna Bake ||

I first saw this recipe over at Domesticate Me Food Blog which has great recipes and usually has me laughing out loud when I have time to read the posts. Who doesn't love a good casserole? And it contains quinoa so it's automatically super healthy, right? I only made a few adjustments, like leaving out the mushrooms (for obvious reasons), adding some red bell pepper, and using reduced fat cheese.

Chicken and Quinoa Lasagna Bake ||

The end result is a yummy casserole that you can probably get even picky eaters to try and you'll have leftovers for the week.

Chicken and Quinoa Lasagna Bake

Makes 8 servings
Chicken and Quinoa Lasagna Bake ||

  • 1 c. uncooked quinoa
  • 1 1/2 c. water
  • 1 1/2 c. diced onion (1 medium)
  • 1/2 c. diced red bell pepper
  • 3 cloves garlic, mined
  • 1 tsp. extra virgin olive oil
  • 1 lb. ground chicken
  • 4 c. packed baby spinach
  • 28 oz. crushed tomatoes (such as Furmano's chunky style with basil, garlic, and oregano)
  • 8 fresh basil leaves
  • 1 tsp. kosher salt
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. dried oregano
  • 1/2 tsp. sugar
  • 1/2 c. part skim ricotta cheese
  • 1 c. reduced-fat 2% shredded mozzarella cheese, divided
  • 1/4 c. panko breadcrumbs (or GF)
  • 1/4 c. grated Parmesan cheese
  • Basil leaves for garnish, optional


In a medium saucepan bring water to a boil. Add quinoa, cover and reduce to low heat and cook 15 minutes. Remove from heat and allow to sit for 5 minutes. Then fluff with a fork.

In the meantime, in a large skillet, heat 1 tsp. oil over medium heat. Add onion and red pepper; sauté 3-4 minutes until soft. Add garlic and sauté an additional 30 seconds. Add chicken and cook while breaking up into smaller pieces until no longer pink, 5-6 minutes. Add spinach and cook, stirring constantly until wilted, about 2 minutes. Then stir in crushed tomatoes, basil, salt, red pepper flakes, oregano, and sugar. Simmer uncovered on low heat for 10 minutes.

Preheat oven to 375°F.

Stir ricotta and 1/2 c. mozzarella into sauce until melted. Then stir in cooked quinoa. Coat a 9"x13" baking dish with nonstick spray. Pour chicken quinoa mixture into prepare pan and smooth. Top with remaining mozzarella, Panko, then Parmesan. Bake uncovered for 30-35 minutes. Remove from oven and allow to set for 5-10 minutes before serving. Top with additional basil if desired.

Adapted from recipe at

Nutrition Facts:
Makes 8 servings  • 1 serving = 8 Weight Watchers points+
Calories: 301  • Fat: 10 g • Carbs: 30 g • Fiber: 4 g • Protein: 23 g • Sugar: 7 g • Sodium: 599 mg • Cholesterol: 69 mg 

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