A lasagna dish with all the flavors but without the noodles! Zucchini noodles replace lasagnanoodles here for a lighter spin on this classic comfort food.
Vegetarian Zucchini and Quinoa Lasagna
This has quickly become one of my easy, go-to recipes because it takes little preparation and is so flavorful, filling, and has all the classic tastes of lasagna without the noodles. Now, this doesn’t replace lasagna, but it’s a refreshing spin on the classic Italian dish. Zucchini noodles cook until al dente, giving the lasagna a little crunch and texture.
How To Use Zucchini Noodles In Lasagna
To make a lasagna using zucchini noodles, the zucchini can be spiralized, sliced, or cut with a mandolin to create round slices that can be layered into a lasagna. The larger the zucchini, the larger the slices, so keep that in mind at the grocery store.
- Spiralize, slice, or mandolin zucchini into round slices (keep them about 1/8″ thick)
- Build with layers of zucchini, then cheeses, then sauce
- Top with mozzarella cheese and cover.
- Bake until melted and bubbly
The quinoa is fluffy, the cheese is gooey, and the key here that makes this recipe work is that the quinoa absorbs the tomato sauce so that the zucchini doesn’t get too wet. You can ditch the spinach, but it adds a bit of protein, color, and more nutrients to the dish.
Enjoy this zucchini noodle lasagna dish as a vegetarian main or serve alongside your favorite protein, such as some meatballs or a pesto roasted chicken.
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Vegetarian Zucchini and Quinoa Lasagna
3.50 from 2 votes
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
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Ingredients
- 24 oz pasta sauce I love tomato basil
- 2 cups cooked quinoa
- 4 cups baby spinach
- 3 medium zucchinis Blade A, noodles trimmed
- 1.5 cups ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 1 cup shredded mozzarella cheese
- to garnish: shredded basil
Instructions
Preheat the oven to 400 degrees.
In a large bowl, combine the pasta sauce with the quinoa and stir together to combine well. Set aside.
Slice the zucchinis halfway through lengthwise, careful not to pierce through the center, and spiralize with Blade A to yield chip slices. Set aside.
Heat a large skillet over medium-high heat. Once pan is hot, add the spinach and cook until wilted. Transfer the cooked spinach to the bowl with the tomato sauce mixture and mix to combine well.
Add the ricotta, parmesan and egg to a bowl and whisk together. Set aside.
In the bottom of a 9 x 13 baking dish, add a layer of the tomato sauce mixture. Then, add a layer of zucchini noodles. Then, add a layer of the cheese mixture. Then, add another layer of tomato sauce. Then top with zucchini noodles and another layer of the cheese. Top with a final layer of zucchini noodles and then the sauce and then top with mozzarella cheese.
Bake the lasagna covered in the oven for 30 minutes. Take the dish out of the oven and let rest for 5 minutes.
Carefully cut the lasagna into portions. Serve.
with love, Ali
comments
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Ali Maffucci I make this over and over again - it's so easy, it's one of my favorite recipes! Leftovers save well too!
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Jacqui This seriously looks SO delicious. I can't wait to try!
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MeaghanYou're going to LOVE it!
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Vanessa Can this be made ahead of time and put in fridge before baking or will it get too soggy? Thanks!
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MeaghanZucchini does tend to release a lot of moisture. This may be better to serve immediately!
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Hillary I've got loads of extra lentils from cooking an entire bag... do you think I could replace some of the quinoa with lentils? Or any other ideas to use up these lentils!?!?
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MeaghanWe haven't given that a shot yet but if you do, please let us know how it comes out!
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JT 1 cup of lentil with 1 cup of rice with "sausage crumbles" makes a great dinner with a side of broccoli.
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MeaghanYou're so right!
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Diamond Garcia Would you happen to know the calories per serving for this recipe?
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MeaghanWe no longer calculate those but we suggest entering the ingredients into a tracker! That will give you an accurate reading!
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Jen Well that was delicious!! Super easy to make and so good! Even my husband who is not a big fan of zucchini enjoyed it. Thanks!!
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MeaghanThat is a big WIN, Jen! Thank you for sharing!
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Anonymous Looks and sounds delicious!!
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MeaghanYou're going to love it!
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Vanessa Do you think you could use eggplant and zucchini if cut to same thickness?
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MeaghanYou know, we haven't given that a shot but we believe it would be wonderful. If you do try, please let us know how it comes out!
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Evelyn This was easy and tasted amazing!!!! I added hot pepper flakes to make it spicy for my husband and I. This will be on repeat!!! Thank you Ali. ❤️
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MeaghanSounds amazing!!
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mindy Can this be frozen after cooking?
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Leah I’d suggest cooking with the foil off, not only to release some liquid but to brown the cheese. Also made it with out the ricotta and turned out just fine!
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