Crispy Quinoa & Zucchini Lasagna
A lighter, nutritious twist on classic lasagna made with thin slices of zucchini instead of pasta, layered with a hearty quinoa filling and finished with a crispy, golden top. It’s wholesome, gluten-free, and packed with flavor.
Time
Prep time: 25–30 minutes
Cook time: 40–45 minutes
Total time: ~1 hour 10 minutes
Ingredients
For the Zucchini Layers
3–4 medium zucchini, thinly sliced lengthwise
1 tbsp olive oil
½ tsp salt
For the Quinoa Filling
1 cup cooked quinoa
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 cup spinach (fresh or frozen)
1 cup ricotta cheese (or cottage cheese)
½ cup grated mozzarella
¼ cup parmesan cheese
½ tsp black pepper
1 tsp dried oregano
Salt to taste
For the Tomato Sauce
2 cups marinara or tomato sauce
1 tsp dried basil
1 tsp garlic powder
For the Crispy Topping
½ cup breadcrumbs (or crushed oats for healthier option)
2 tbsp parmesan cheese
1 tbsp olive oil
Instructions
1. Prepare the Zucchini
Slice zucchini thinly using a knife or mandoline.
Lightly salt and let sit for 10 minutes to remove excess moisture.
Pat dry with paper towels.
2. Make the Quinoa Filling
Heat olive oil in a pan.
Sauté onion and garlic until soft.
Add spinach and cook until wilted.
Remove from heat and mix with cooked quinoa, ricotta, mozzarella, parmesan, oregano, salt, and pepper.
3. Prepare the Sauce
In a bowl, mix marinara sauce with basil and garlic powder.
4. Assemble the Lasagna
Preheat oven to 180°C (350°F).
In a baking dish:
Spread a layer of sauce
Add zucchini slices
Spread quinoa mixture
Repeat layers until ingredients are used, finishing with sauce on top.
5. Add Crispy Topping
Mix breadcrumbs, parmesan, and olive oil.
Sprinkle evenly over the top.
6. Bake
Bake for 35–45 minutes until bubbly and golden on top.
Let rest for 10 minutes before slicing.
Notes & Tips
Remove moisture from zucchini to prevent watery lasagna.
Make it vegan: Use plant-based cheese alternatives.
Extra crisp: Broil for 2–3 minutes at the end.
Add protein: Mix in lentils or chickpeas.
Meal prep friendly: Tastes even better the next day.
Frequently Asked Questions
1. Can I use pasta sheets instead of zucchini?
Yes, but it will no longer be low-carb or gluten-free.
2. Can I freeze it?
Yes—freeze before or after baking for up to 2 months.
3. Why is my lasagna watery?
Zucchini holds water—salting and drying helps prevent this.
Nutritional Information
Calories: 300–400 kcal
Protein: 15–20 g
Carbohydrates: 25–35 g
Fat: 12–18 g
Fiber: 5–7 g