Step 1

In a small pot, bring the quinoa and 1½ cups water to a boil. Turn the heat down to the lowest setting, cover the pot with a lid, and cook for 14 minutes until all the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, then fluff with a fork.

Step 2

Meanwhile, pre-heat your oven to 375 degrees.

Step 3

Heat the olive oil in a large saucepan over medium heat. When hot, add the onion, garlic and mushrooms and cook for 5 minutes until the onions are translucent and the mushrooms are tender.

Step 4

Add the ground chicken and cook for 6-7 minutes, stirring and breaking up the meat with a spatula or wooden spoon, until no longer pink.

Step 5

Add the spinach and cook for 2 minutes, stirring constantly, until wilted.

Step 6

Stir in the tomatoes, basil, salt, red pepper, oregano, and sugar. Simmer for 10 minutes until thickened. (If your meat sauce is too runny, your quinoa bake won’t set properly, capiche?)

Step 7

Fold the quinoa, ricotta, and ½ cup of grated mozzarella into the sauce and mix until well combined.

Step 8

Transfer the quinoa mixture to a medium baking dish (I used a 9”x13” dish). Smooth the top. Sprinkle the remaining grated mozzarella over the filling in an even layer. Then add the Parmesan and Panko. Bake for 30-35 minutes until the top is lightly browned and the cheese is bubbling. (If the top isn’t browning as much as you’d like, just pop it under the broiler for a minute or so at the end.)

Step 9

Let your lasagna quinoa bake cool for 5 minutes before serving. Feel free to garnish with extra basil and crushed red pepper if you’re into that.