One Pot Quinoa Lasagna
Prep time
Cook time
Total time
A meaty, comforting and stick-to-your-bones One Pot Quinoa Lasagna. The addition of quinoa make this dish so incredibly hearty and delicious! The cheese sauce at the end takes this meal to the next level. Enjoy with vegan parmesan and fresh basil on top!
Recipe type: Main
Cuisine: Italian
Serves: 4 - 6 servings
Cheese Sauce
  • ⅓ cup cashews, soaked
  • 1 - 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • ½ tsp sea salt
  • 1 small clove garlic
  • 3 tbsp water
  • Vegan Parmesan
  • Fresh Basil
  1. Soak your cashews in hot water for the cheese sauce if you don't have a high powered blender while preparing the lasagna.
  2. Over medium high-heat, in a large and deep pan, sautee the onions and garlic with the herbes de provence and red pepper flakes in a couple splashes of vegetable broth. Sautee until the broth has evaporated and the onions are lightly cooked.
  3. Add the chopped zucchini and mushrooms, sautee in a couple splashes of vegetable broth for 4 minutes until lightly cooked.
  4. Rinse the quinoa (this removes the bitter aftertaste). Add the quinoa to the pan and sautee it with the vegetable for 2 minutes.
  5. Break the lasagna sheets into thirds. Add the broken lasagna sheets to the pan. Cover with tomato sauce, chopped tomatoes and 1 cup of water. Stir lightly, cover and leave to sit for 15 minutes on medium-low heat.
  6. After about 15 minutes, the quinoa and lasagna noodles should have absorbed most of the water. Stir and additional additional water if necessary (I added an additional ⅓ cup of water). Cover and leave to cook until the quinoa is fully cooked.
  7. Prepare the cheese sauce while the lasagna is simmering. Rinse the soaked cashews. Add the soaked cashews, nutritional yeast (amount you add will depend on how much you like nutritional yeast - I added 3 tbsps), lemon juice, sea salt, garlic and water to a blender. Blend for a couple minutes until smooth and creamy. I used an immersion stick blender to blend the sauce but any blender should do.
  8. When the lasagna is ready (the quinoa fully cooked and water absorbed - see photo), add the cheese sauce, and cover for an addition minute. Stir in the sauce. Top with vegan parmesan and fresh basil. Enjoy!
1) Substitute the herbes de provence for equal parts basil and oregano.
2) Use the amount of red pepper flakes to taste. I used a heaping tsp because I like spicier food!
3) Use Gluten-Free noodles if you need this dish to be gluten-free.
Recipe by Ceara's Kitchen at