Vegan Chard and Quinoa Lasagna (Lasaña de acelgas y quinoa)

Slice of baked vegetable lasagna with layers of pasta, vegetables, tomato sauce, and a browned crumb topping on a plate

Vegan Chard and Quinoa Lasagna (Lasaña de acelgas y quinoa)

Vegan Chard and Quinoa Lasagna (Lasaña de acelgas y quinoa) is a plant-based twist on traditional lasagna. Instead of using meat or cheese, it layers wholesome, nutrient-rich ingredients to create a flavorful and hearty dish.

Here’s a breakdown of what you described:

Filling:

Chard (acelgas): Adds a rich, earthy flavor and lots of vitamins.

Boiled quinoa: Provides protein, texture, and makes the lasagna filling more satisfying.

Red pepper: Adds sweetness and color.

Dried tomatoes and capers: Bring a punch of umami and tanginess.

Tomato sauce: Binds everything together and adds that lasagna base flavor.

Topping:

Oat cream: A dairy-free alternative to béchamel sauce — creamy and mild.

Grated bread: Acts as a crunchy topping when baked.

Oregano: Adds herbal aroma and ties all the flavors together.

The dish is assembled in layers (like a regular lasagna — either with pasta sheets or sometimes thin slices of vegetables) and baked until golden. It's wholesome, comforting, and 100% vegan.

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Prep Time 30

Cook Time 30

Total Time 1

Course Dinner, Lunch, Main Course

Cuisine International, Italian, Mediterranean

Servings servings

Calories 592 kcal

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Ingredients

For the filling:

200 g quinoa rinsed
400 g fresh chard about 1 large bunch, roughly chopped
1 red bell pepper diced
4–5 dried tomatoes sun-dried, rehydrated and chopped
1 tablespoon capers rinsed and drained
300 ml tomato sauce 1 ¼ cups
2 tablespoons olive oil
Salt and pepper to taste

For the topping:

150 ml oat cream ⅔ cup (or another plant-based cream)
4 tablespoons grated bread breadcrumbs
1 teaspoon dried oregano
olive oil A drizzle

Optional:

6–8 lasagna sheets use egg-free pasta; whole-grain or gluten-free if preferred

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Instructions

In a saucepan, bring 400 ml (1 ¾ cups) of water to a boil.
Add quinoa, cover, lower the heat, and simmer for about 15 minutes or until fluffy and water is absorbed. Set aside.
In a large skillet, heat the olive oil over medium heat.
Add the diced red pepper and cook for 3–4 minutes until softened.
Add the chopped chard and cook until wilted.
Mix in the cooked quinoa, dried tomatoes, capers, and tomato sauce.
Stir well, season with salt and pepper, and cook for another 5 minutes to blend flavors.
If using dry lasagna sheets, pre-cook them if required by the package instructions.
In a baking dish, layer as follows: A thin layer of tomato sauce or a spoon of the filling.
A layer of pasta sheets.
A layer of quinoa-chard filling.
Repeat layers until the ingredients are used up, ending with filling on top.
Pour over the oat cream evenly.
Sprinkle with grated bread and oregano.
Drizzle a little olive oil for a golden crust.
Preheat oven to 190°C (375°F).
Bake for about 25–30 minutes, until bubbly and the top is lightly browned.
Let the lasagna rest for 10 minutes before slicing.
Serve warm with a green salad or roasted vegetables.

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Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 592kcal (30%)Carbohydrates: 102g (34%)Protein: 20g (40%)Fat: 12g (18%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 752mg (33%)Potassium: 1185mg (34%)Fiber: 10g (42%)Sugar: 8g (9%)Vitamin A: 7420IU (148%)Vitamin C: 74mg (90%)Calcium: 321mg (32%)Iron: 16mg (89%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword baked, comfort food, healthy, vegan

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