nutritional information

Per 1-cup serving:

  • Calories: 213
  • Protein: 8 g
  • Total Fat: 4 g
  • Saturated Fat: <1 g
  • Carbohydrates: 39 g
  • Cholesterol: 0 mg
  • Sodium: 735 mg
  • Fiber: 7 g
  • Sugar: 15 g
Vegan Gluten-Free

Zucchini-Quinoa Lasagna

Zucchini-Quinoa Lasagna

Serves 6

While brainstorming ways to make a summery lasagna with the same flavors as the classic casserole, Matheny chose to replace lasagna noodles with zucchini, and use high-protein quinoa instead of a meat filling.
  • 2 large zucchini, cut lengthwise into 12 ¼-inch-thick slices
  • 1 tsp. salt
  • 2 cups low-sodium vegetable broth
  • 1 cup quinoa, rinsed and drained
  • ½ cup tomato sauce
  • ¼ cup finely chopped onion
  • 1 tsp. dried oregano
  • ¼ cup fresh basil leaves, chopped
  • ¼ cup fresh parsley leaves, chopped
  • 2 Tbs. nondairy cream cheese, such as Tofutti Better Than Cream Cheese, optional
  • 1 25-oz. jar marinara sauce
  • ½ cup shredded nondairy cheese, such as Daiya Mozzarella, optional

1. Preheat oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.

2. Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, parsley, and cream cheese, if using.

3. Spoon 1/3 cup marinara sauce over bottom of 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini, and cover with 1/3 cup marinara. Repeat with 4 more zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese, if using. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.

July/August 2011 p.53

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comments

I tried this too, and am really glad I did. I'm glad to have a quinoa recipe I can enjoy. Will definitely be making this again. I skipped the optional cheeses specified. That left it a little bland, so we added fresh grated parmesan on top, and it was great. There was a little quinoa left over after assembly, and so was able to enjoy that for additional leftovers. I never care for parsley, so skipped it and doubled the basil.

Nancy Schweiss - 2014-06-08 02:11:59

I made this tonight for dinner and it was delicious. So full of flavor. Next time I think I will bake it for a few minutes covered with aluminum foil so that the zucchini "steams" and gets tender faster, then take it off and bake the remaining time. Regardless, it was a hit with my husband too! Thanks for the recipe. I will try it with eggplant next time.

Christi - 2014-05-31 01:25:20

I was skeptical about this recipe as I do not cook vegetarian meals very often. I made this last night and it was delicious. I am going to use if for my school's teacher potluck as it is a great vegetarian and gluten free menu option. Thanks for the recipe.

Kylie - 2013-11-24 15:42:36

Fantastic alternative! Just like regular lasagne!

Vanessa cross - 2013-11-19 19:38:56

I have made this several times and shared with many non vegetarian friend. Everybody just loves it!

Marcia Arndt - 2013-10-13 16:06:24

Runs over, so put alum. foil on your baking sheet, under dish. 8" square is too small - next time will use a small lasagna pan instead. Messy...

Nanooky North - 2013-08-27 00:08:35

Wonderful recipe. So often baked zucchini turns to mush, but between absorbing the moisture in the paper towels and the firmness of the quinoa mixture, this had a perfect texture. I added sliced, fresh roasted peppers to one of the layers.

Kathy - 2013-08-26 04:06:35

This really turn out great. The next time I will add some fresh garlic

Marty Leake - 2013-08-14 05:21:40

Brilliant!

Robyn - 2013-08-12 22:25:45

Sounds good but the photo is pretty unappetizing.

ann kurzius - 2013-07-15 22:16:19

try this immediately

kelley - 2013-07-04 23:09:56

Zucchini quinoa lasagna

lsr - 2013-05-21 10:32:53

Made this using my own vegetable/tomato sauce instead of a jar of marinara sauce. It turned out great - my husband and I both really enjoyed it. I didn't use any cream cheese and used organic mozarella cheese as a topping.

Heidi Brault - 2013-04-03 01:41:16

I made it with eggplant instead of zucchini. It was super good and super filling!

Jessica Morang - 2013-03-25 19:20:47