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Vegetarian Zucchini and Quinoa Lasagna

5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins

Ingredients

  • 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

Instructions

  • 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.