Upside-Down Zucchini Quinoa Lasagna with Baked Eggs

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour


  • -1 jar marinara sauce (any kind will work!)
  • -1/2 cup onions, diced
  • -1/2 Tablespoon garlic, minced
  • -1 Tablespoon EVOO
  • -6 eggs, large (or more if you can fit them!)
  • -1 large zucchini, thinly sliced
  • -3/4 cup (or more) ricotta cheese
  • -1 teaspoon basil, fresh or dried
  • -salt and pepper, to taste
  • -1 cup quinoa, uncooked
  • -2 cups vegetable broth (or water)


  1. In a large oven safe sauce pan, heat 1 tablespoon of EVOO. Then, sauté 1 tablespoon of minced garlic and 1/2 cup diced onions until onions become translucent.
  2. Next, pour on marinara sauce. Then place thinly sliced zucchini on top of sauce.
  3. Crack 6 eggs on top of the zucchini. Then, season with salt and pepper (to taste) and basil.
  4. Finally, spoon on ricotta cheese. I used about 3/4 cup and spooned on about 1 tablespoons at a time, but feel free to use more!
  5. Bake at 350 for 35 to 40 minutes or until your eggs are at the desired texture.
  6. While your eggs are baking, prepare quinoa by placing 1 cup of quinoa and 2 cups vegetable broth in a medium size pot. Bring to a boil. Then cover and turn down to low. Let simmer for about 15 minutes or until all of the water has absorbed.
  7. Serve Zucchini Lasagna with Baked Eggs over a big scoop of quinoa!


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