Quinoa Zucchini Lasagna

[ 3 ] March 12, 2014 |

Quinoa Zucchini Lasagna

I’m a big fan of quinoa. Quinoa’s versatility, convenience, and healthy qualities make it the perfect ingredient for a tasty vegetarian meal. For a great meatless dish, try this  Quinoa Zucchini  Lasagna.

Quinoa Zucchini Lasagna

And everyone loves a good lasagna.

Substituting quinoa for meat is a great way to keep the protein, and this quinoa lasagna with zucchini “pasta” has all the same flavors of the classic casserole.

Quinoa Zucchini Lasagna

It’s also easy to assemble. Give it a try!

5.0 from 1 reviews
Quinoa Lasagna
Serves: 6
  • 2 large zucchini, cut lengthwise into 12 ¼-inch-thick slices
  • 1 teaspoon salt
  • 2 cups low-sodium vegetable broth
  • 1 cup quinoa, rinsed and drained
  • ½ cup onion, diced
  • ½ cup diced red bell peppers
  • ½ cup green bell peppers
  • 3 garlic cloves, minced
  • 1 bunch fresh spinach, about ½ pound
  • ½ cup tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 4 Tablespoons cream cheese
  • 1 25-oz. jar marinara sauce or tomato basil sauce
  • 1 cup shredded mozzarella
  1. Preheat oven to 375°F. Place zucchini slices on paper towels. Sprinkle with salt, cover with more paper towels, and let stand to release moisture.
  2. Bring broth and quinoa, to a boil in a saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat.
  3. Heat 1 Tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add onion, bell peppers and cook 2 minutes. Add garlic and cook another 1 minute. Add spinach and cook 2 more minutes. Add tomato sauce, basil and oregano. Add quinoa and cream cheese: stir everything together.
  4. Spoon ⅓ cup marinara sauce over bottom of 8-inch square baking dish spray with cooking spray. Lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa mixture over zucchini, and cover with ⅓ cup marinara and ½ cup mozzarella cheese. Repeat with 4 more zucchini slices, remaining quinoa mixutre, and ⅓ cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and remaining shredded cheese.
  5. Bake lasagna for 30 minutes, covered with foil. Uncovered and bake another 10 minutes or until the top is golden brown.
  6. Adapted from Vegetarian Times Magazine



Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Healthy Choices, Main Dishes, Vegetarian

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  1. Food Lately | In my tummy | May 14, 2014
  1. That first photo has me drooling but in a good way! :)

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