Zucchini Quinoa Lasagna

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 172.5
  • Total Fat: 5.6 g
  • Cholesterol: 8.5 mg
  • Sodium: 866.4 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 3.9 g
  • Protein: 6.1 g

View full nutritional breakdown of Zucchini Quinoa Lasagna calories by ingredient


from Peas and Thank You blog from Peas and Thank You blog
Number of Servings: 9


    2 large zucchini, cut into 12 thin long slices
    1 c quinoa
    2 c. vegetable broth
    1/2 c. tomato sauce
    1/4 c. minced onion
    1 t. dried oregano
    1/4 c. fresh basil. chopped
    1/4 c. fresh parsley, chopped
    2 Tbsp cream cheese
    salt and pepper to taste
    2 cups marinara sauce
    1/2 cup mozzarella


•Preheat oven to 400.
•To prepare zucchini, cut a strip off of one side to make a flat base. Then, thinly slice zucchini into “noodles.” You’ll want 12 noodles in total.
•Sprinkle noodles with salt, layering between paper towels.
•Let this sit while preparing the quinoa.
•Combine quinoa, vegetable broth, tomato sauce, onion and oregano in a large saucepan and bring to a boil.
•Cover and lower heat, simmering for 20 minutes.
•When quinoa has absorbed all the liquid, fold in cream cheese and herbs.
•Add salt and pepper to taste.
•Pour enough of marinara in the bottom of an 8×8 baking dish to cover the bottom.
•Rinse the salt from zucchini and layer 4 noodles across the sauce.
•Put a layer of quinoa across the zucchini, and cover with another 1/3 c. of marinara sauce.
•Repeat with another layer of quinoa, sauce and zucchini.
•Top the final layer of zucchini with remaining sauce and 1/2 c. of cheese, if using.
•Bake lasagna for 30 minutes, until heated through and zucchini is tender.

Serving Size: makes 9 squares

Number of Servings: 9

Recipe submitted by SparkPeople user KKOHN00.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    Pretty good. I was making this recipe and dreading having to figure out the calories since it wasn't on the web page. Thank you for doing that. - 7/29/11