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

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

I was looking for a gluten free lasagna and I really don't like rice pasta. I found this recipe a was skeptical, but tried it anyway. Boy, am I glad I did. It is so YUM!!My son and husband both loved it also. Hubby went back for seconds. Thanks for a great, healthy, gluten-free version of lasagna.

lisa griffin - 2012-11-30 04:19:22

Love ya, VT, but what is up with this photo?

Sarah Carpenter - 2012-11-21 17:06:52

this Recipe was awesome. I slice zucchine thin too.. had kind Salty taste to it.

Loranda Costello - 2012-10-21 19:31:41

I LOVE this recipe and have made it 5-6 times so far...sometimes adding in a layer of chard or sauteed mushroom or other veggie on hand... used toffuti cream cheese but real mozzarella on top...great as a full meal w/side salad or as a side cut smaller...tip: get a mandoline to slice the zucchini extra thin- makes the dish more elegant

lizanyc - 2012-10-13 17:08:28

The quinoa twist on this is so creative. I had some giant zucchini from the garden that needed used and I was so tired of zucchini bread. This was the perfect use for it. It is in the oven now, but smells delicious. Thanks!

Katelyn - 2012-08-30 20:38:11

Very pleased with this dish - the quinoa is a good substitute for ground beef, and the creaminess of the marinara sauce was very satisfying. We used fresh basil, which was lovely. We also topped it with Parmesan at times or goat cheese sprinkles. Will def try this again!

Lara - 2012-08-17 01:10:06

Wow - absolutely excellent! Made this without the non-dairy cream cheese so my husband could eat it fat free. I put regular shredded mozzarella on my half after it had baked for 15 minutes. It was very tasty and hearty.

Michelle S - 2012-08-13 16:14:27

Thank you for this recipe! My boyfriend and I love it! I have made lasagna before with zucchini for noodles, but i really like the quinoa twist in this one. I made the recipe with a little bit of mozz cheese on top and about 2/3c low fat ricotta inside, so it wasn't vegan, but still delicious! I'm excited to make this again :)

Claire - 2012-08-08 14:16:10

Absolutely PHENOMENAL!! And even better as leftovers!!

Christina - 2012-08-07 22:04:19

I've made veggie lasagna with zucchini, spinach & eggplant, but haven't tried it with quinoa (which I LOVE, btw!!!). This looks great...gotta love low cal, gluten-free, will feed the entire family! I'm always looking for tasty new recipes to try, that are healthy, too!

Donna Wilson - 2012-07-30 20:20:24

Ohhhh... I just made this and it was SOOOO good! Can't wait to make it again! I don't think that I cooked the zucchinis the whole time but they turned out slightly crunchy and firm which we really liked!

Creal - 2012-07-17 01:45:11

I love this recipe. A friend made it and gave me a sample and I have been making it for Pot Luck diners ever since. I always manage to tweek the recipe a little each time I make it, but mostly stay with the basic recipe. It freezes great for quick lastminute diners.

Sandy - 2012-06-06 16:26:01