A lasagna dish with all the flavors but without the noodles! Zucchini noodles replace lasagna noodles 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
- 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
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Preheat the oven to 400 degrees.
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In a large bowl, combine the pasta sauce with the quinoa and stir together to combine well. Set aside.
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Slice the zucchinis halfway through lengthwise, careful not to pierce through the center, and spiralize with Blade A to yield chip slices. Set aside.
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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.
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Add the ricotta, parmesan and egg to a bowl and whisk together. Set aside.
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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.
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Bake the lasagna covered in the oven for 30 minutes. Take the dish out of the oven and let rest for 5 minutes.
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Carefully cut the lasagna into portions. Serve.
