Vegetarian Zucchini and Quinoa Lasagna

gluten freevegetarian
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.

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.

Vegetarian Zucchini and Quinoa Lasagna

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.

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’re going to love this meal and I hope it becomes a weeknight staple for you!



Serves 6

Vegetarian Zucchini and Quinoa Lasagna

15 minPrep Time

40 minCook Time

55 minTotal Time

Save RecipeSave Recipe


  • 24oz 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


  1. Preheat the oven to 400 degrees.
  2. In a large bowl, combine the pasta sauce with the quinoa and stir together to combine well. Set aside.
  3. Slice the zucchinis halfway through lengthwise, careful not to pierce through the center, and spiralize with Blade A to yield chip slices. Set aside.
  4. 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.
  5. Add the ricotta, parmesan and egg to a bowl and whisk together. Set aside.
  6. 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.
  7. Bake the lasagna covered in the oven for 30 minutes. Take the dish out of the oven and let rest for 5 minutes.
  8. Carefully cut the lasagna into portions. Serve.

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Ali Maffucci says:
I make this over and over again - it's so easy, it's one of my favorite recipes! Leftovers save well too!

Jacqui says:
This seriously looks SO delicious. I can't wait to try!
Meaghan says:
You're going to LOVE it!
Vanessa says:
Can this be made ahead of time and put in fridge before baking or will it get too soggy? Thanks!
Meaghan says:
Zucchini does tend to release a lot of moisture. This may be better to serve immediately!
Hillary says:
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!?!?
Meaghan says:
We haven't given that a shot yet but if you do, please let us know how it comes out!

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