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In a medium saucepan, combine quinoa with water, and heat uncovered over high heat until mixture comes to a boil.
Turn stove to low or simmer, cover, and cook until all the water has evaporated and quinoa has cooked through, about 12 to 15 minutes. Fluff with a fork and test a bite.
While quinoa is cooking, preheat oven to 375F and spray a medium/large baking pan with cooking spray; set aside. I used this pan and recommend a 9×9-inch pan for thicker lasagna, or 9×13-inch pan for thinner.
Transfer cooked quinoa to a large mixing bowl.
Add the marinara sauce, about two-thirds of the cheese (reserve remainder to be sprinkled on before baking), 1 tablespoon basil (reserve remainder), olive oil, salt and pepper to taste.
Turn mixture out into prepared baking dish, smoothing it lightly with a spatula and pressing it down gently.
Evenly sprinkle with reserved cheese and reserved basil.
Bake for about 40 to 45 minutes, or until cheese on top is golden and edges are slightly set. Baking times will vary based on the exact dimensions of your baking pan and personal preference. Serve immediately. Extra portion will keep airtight in the refrigerator for up to 5 days, or in the freezer for up to 6 months.