Quinoa Zucchini Lasagna

I made this recipe a couple months ago when I threw a dinner party for a friend’s birthday and haven’t stopped thinking about it since! Another friend of mine is recovering from surgery this week and also processing the diagnosis of celiac disease. I wanted to bring her dinner and make sure to not break the dietary restrictions she now needs to follow. I was so excited to be able to make this delicious and healthy dish to share with her.

Quinoa Zucchini Lasagna
Adapted from a Vegetarian Times recipe

4 large zucchini, cut lengthwise into 12 ¼-inch-thick slices
1 tsp. salt
2 cups low-sodium vegetable broth
1 cup quinoa, rinsed and drained
½ cup tomato sauce
½ of a finely chopped onion
1 tsp. dried oregano
¼ cup fresh basil leaves, chopped
¼ cup fresh parsley leaves, chopped
2 Tbs. Fat free cream cheese
1 jar marinara sauce
½ cup shredded mozzarella or Italian cheese
1. Preheat oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.

2. Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, parsley, and cream cheese, if using.

3. Spoon 1/3 cup marinara sauce over bottom of 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and cover bottom of dish with 1 layer of zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini, and cover with 1/3 cup marinara. Repeat with another layer of zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese, if using. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.


Nutritional Info

Calories 258.3
Total Fat 5.3 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 6.3 mg
Sodium 476.9 mg
Potassium 95.0 mg
Total Carbohydrate 41.5 g
Dietary Fiber 3.9 g
Sugars 9.5 g
Protein 11.6 g

Vitamin A 19.0 %
Vitamin B-6 1.9 %
Vitamin C 10.6 %
Calcium 21.1 %
Iron 26.3 %
Phosphorus 41.0 %
Riboflavin 85.5 %


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