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Zucchini Lasagna with Quinoa

This zucchini lasagna is a vegetarian twist on the classic dish, made with layers of zucchini and a delicious homemade sauce. It's a healthy and satisfying meal that is perfect for any night of the week!
Prep Time20 minutes
Cook Time50 minutes
Course: Vegetarian
Cuisine: Italian
Keyword: zucchini lasagna
Servings: 6
Author: Lee Funke

Ingredients

  • 3 large zucchinis
  • 24 oz. jar marinara sauce 2.5 cups
  • 2 cups vegetable broth or water
  • 1 cup uncooked quinoa
  • 1 tablespoon Italian seasoning
  • 1/2 medium yellow onion diced (any kind will work)
  • 1.5 cups 4% cottage cheese
  • 2 cups shredded mozzarella cheese
  • 1/3 cup shredded parmesan cheese
  • fresh parsley for topping

Instructions

  • Preheat oven to 400ºF and spray a casserole dish with nonstick cooking spray.
  • Slice zucchinis (the long way) into very thin strips. You should need 15 total strips. Lay zucchini onto a baking sheet and sprinkle with salt to draw out moisture. Set aside.
  • Next place marinara, broth, quinoa, and Italian seasoning into a large saucepan. Bring to boil, then turn heat to low, cover, and let simmer for 15 minutes.
  • Remove sauce from heat. Add cottage cheese and onion to the sauce and mix well.
  • Pat zucchini with a paper towel to absorb as much moisture as possible and then start to build your lasagna.
  • Pour a cup of sauce on the bottom of the pan for the first layer. Then, lay zucchini strips side by side on top of the sauce. We did 5 strips per layer. Add another cup of sauce and sprinkle 1/2 cup of mozzarella cheese over the sauce. Repeat two more times, creating 3 layers.
  • Top the whole lasagna with 1/3 cup of parmesan cheese and place in the oven. Bake for 20 minutes at 400ºF.
  • Remove from oven and let sit for 15-20 minutes*. Sprinkle with fresh parsley before serving.

Video

[adthrive-in-post-video-player video-id="eajblrl2" upload-date="2018-08-12T09:00:00.000Z" name="Lasagna Zucchini Casserole" description="Make this delicious Lasagna Zucchini Casserole for protein and veggie-filled dinner that's vegetarian and easy to make. This baked zucchini lasagna fuses all of the delicious flavors of Italian cooking with a midwestern, healthy twist!"]

Notes

  • When you first take the lasagna out of the oven, it will look very soupy, let it sit for 15 to 20 minutes to firm up!

Nutrition

Serving: 1/6 | Calories: 366kcal | Carbohydrates: 32g | Protein: 24g | Fat: 16g | Fiber: 5g | Sugar: 6g