Vegetarian Zucchini and Quinoa Lasagna

Vegetarian Zucchini and Quinoa Lasagna

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.

A lasagna dish with all the flavors but without the noodles! Zucchini noodles replace lasagna noodles here for a lighter spin on this classic comfort food.

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. Now, this doesn’t replace lasagna, but it’s a refreshing spin on the classic Italian dish. Zucchini noodles cook until al dente, giving the lasagna a little crunch and texture.

Vegetarian Zucchini and Quinoa Lasagna


How To Use Zucchini Noodles In Lasagna

To make a lasagna using zucchini noodles, the zucchini can be spiralized, sliced, or cut with a mandolin to create round slices that can be layered into a lasagna. The larger the zucchini, the larger the slices, so keep that in mind at the grocery store.

  1. Spiralize, slice, or mandolin zucchini into round slices (keep them about 1/8″ thick)
  2. Build with layers of zucchini, then cheeses, then sauce
  3. Top with mozzarella cheese and cover.
  4. Bake until melted and bubbly

Vegetarian Zucchini and Quinoa Lasagna

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 can ditch the spinach, but it adds a bit of protein, color, and more nutrients to the dish.

Enjoy this zucchini noodle lasagna dish as a vegetarian main or serve alongside your favorite protein, such as some meatballs or a pesto roasted chicken.

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Vegetarian Zucchini and Quinoa Lasagna

3.50 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 24 oz pasta sauce I love tomato basil
  • 2 cups cooked quinoa
  • 4 cups baby spinach
  • 3 medium zucchinis Blade A, noodles trimmed
  • 1.5 cups ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 1 large egg
  • 1 cup shredded mozzarella cheese
  • to garnish: shredded basil


  • Preheat the oven to 400 degrees.
  • In a large bowl, combine the pasta sauce with the quinoa and stir together to combine well. Set aside.
  • Slice the zucchinis halfway through lengthwise, careful not to pierce through the center, and spiralize with Blade A to yield chip slices. Set aside.
  • Heat a large skillet over medium-high heat. Once pan is hot, add the spinach and cook until wilted. Transfer the cooked spinach to the bowl with the tomato sauce mixture and mix to combine well.
  • Add the ricotta, parmesan and egg to a bowl and whisk together. Set aside.
  • In the bottom of a 9 x 13 baking dish, add a layer of the tomato sauce mixture. Then, add a layer of zucchini noodles. Then, add a layer of the cheese mixture. Then, add another layer of tomato sauce. Then top with zucchini noodles and another layer of the cheese. Top with a final layer of zucchini noodles and then the sauce and then top with mozzarella cheese.
  • Bake the lasagna covered in the oven for 30 minutes. Take the dish out of the oven and let rest for 5 minutes.
  • Carefully cut the lasagna into portions. Serve.

with love, Ali

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Recipe Rating


  • I make this over and over again - it's so easy, it's one of my favorite recipes! Leftovers save well too!
  • This seriously looks SO delicious. I can't wait to try!
  • Can this be made ahead of time and put in fridge before baking or will it get too soggy? Thanks!
    • Zucchini does tend to release a lot of moisture. This may be better to serve immediately!
  • I've got loads of extra lentils from cooking an entire bag... do you think I could replace some of the quinoa with lentils? Or any other ideas to use up these lentils!?!?
    • We haven't given that a shot yet but if you do, please let us know how it comes out!
    • 1 cup of lentil with 1 cup of rice with "sausage crumbles" makes a great dinner with a side of broccoli.
  • Would you happen to know the calories per serving for this recipe?
    • We no longer calculate those but we suggest entering the ingredients into a tracker! That will give you an accurate reading!
  • Well that was delicious!! Super easy to make and so good! Even my husband who is not a big fan of zucchini enjoyed it. Thanks!!
    • That is a big WIN, Jen! Thank you for sharing!
  • Looks and sounds delicious!!
  • Do you think you could use eggplant and zucchini if cut to same thickness?
    • You know, we haven't given that a shot but we believe it would be wonderful. If you do try, please let us know how it comes out!
  • This was easy and tasted amazing!!!! I added hot pepper flakes to make it spicy for my husband and I. This will be on repeat!!! Thank you Ali. ❤️
  • Can this be frozen after cooking?
  • I’d suggest cooking with the foil off, not only to release some liquid but to brown the cheese. Also made it with out the ricotta and turned out just fine!