Instructions

• Preheat oven to 375°F (190°C). Spray a medium or large baking pan with cooking spray; a 9×9-inch pan will give a thicker lasagna, a 9×13-inch pan will give a thinner one. Set the pan aside.
• In a medium saucepan, combine 1 1/2 cups dry quinoa and 3 cups water. Heat uncovered over high heat until the mixture comes to a boil.
• Reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is cooked through, about 12 to 15 minutes. Test a bite to confirm doneness.
• Remove the pan from heat and fluff the quinoa with a fork.
• Transfer the cooked quinoa to a large mixing bowl.
• Add 2 cups marinara sauce, about two-thirds of the 8 ounces shredded cheese (reserve the remainder for the top), 1 tablespoon of the basil (reserve the remaining 1 tablespoon), 2 tablespoons olive oil, and salt and pepper to taste. Stir until ingredients are evenly combined.
• Spread the quinoa mixture into the prepared baking dish, smoothing the top and pressing down gently to create an even layer.
• Evenly sprinkle the reserved shredded cheese and the reserved basil over the top of the quinoa layer.
• Bake in the preheated 375°F oven for about 40 to 45 minutes, or until the top cheese is golden and the edges are slightly set. Baking time may vary with pan dimensions.
• Serve immediately. Store any leftovers airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months.