This filling and easy weeknight dish is packed with veggies and protein, and doesn’t take much time to prepare. The zucchini, sauce, and quinoa is layered and baked to gooey perfection.
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.
The zucchini can be spiralized on Blade A to create chip-style slices that can be layered into a lasagna or if you have good knife skills, slice rounds using a sharp knife. You could also use a mandolin!
I like a 1/8″ thick zucchini slice so that it cooks enough during the 30 minutes in the oven, but doesn’t get too soft. It holds up like an al dente lasagna noodle.
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’re going to love this meal and I hope it becomes a weeknight staple for you!