This Zucchini Quinoa Lasagna is a lighter, vegetarian, and gluten-free take on classic lasagna that delivers all the familiar flavors without the heaviness.
Think of this as lasagna’s lighter cousin. Instead of traditional pasta sheets, thinly sliced zucchini stands in for noodles—perfect for summer when zucchini is abundant and inexpensive. Quinoa replaces meat as the hearty filling, providing protein and a neutral base that lets tomato and herbs shine. A modest amount of cheese adds the familiar creamy, melty finish so you still get that lasagna feel while keeping the dish gluten free.
I attempted to capture the layers in a photo—though the picture doesn’t fully do it justice, the idea is simple and effective.
This recipe was inspired by a similar version I once found on a vegan blog. The original blog is no longer available, so I put together my own version that isn’t quite vegan but keeps things light and satisfying.
The recipe is straightforward—no boiling noodles—and it’s full of classic lasagna flavor. If you want a lighter, gluten-free lasagna that still feels comforting, this is a great option.
How to Make Zucchini Quinoa Lasagna
Here’s a short video that demonstrates the method and assembly.
If you enjoy quinoa, try the Quinoa Pizza Balls for another tasty way to use cooked quinoa.
Zucchini Quinoa Lasagna
5 from 3 reviews
- Author: Healthy Happy Mama
- Total Time: 50 minutes
- Yield: 6 servings
Description
This is a gluten-free, vegetarian lasagna that’s lighter than the traditional version but still full of lasagna flavor.
Ingredients
1 1/2 pounds zucchini (about 6 small zucchini; use fewer if yours are large)
1 cup quinoa, rinsed well
2 cups water
1 (15-ounce) can tomato sauce
1/4 cup chopped fresh basil, plus a few extra leaves cut into strips for topping
1 teaspoon dried oregano
8 ounces fresh mozzarella, sliced or shredded
Salt and pepper, to taste
Instructions
Preheat the oven to 400°F (200°C).
Trim the ends off the zucchini and slice each lengthwise into thin strips that resemble lasagna noodles. If a zucchini is very large, cut it in half crosswise first. Lay the slices on a clean towel and sprinkle lightly with salt. Let them sit while you prepare the quinoa—this helps draw out excess moisture so the lasagna won’t be watery.
In a small saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce the heat, cover, and simmer until the water is absorbed, about 12–15 minutes. Remove from heat and fluff with a fork.
In a small bowl, mix the tomato sauce, chopped basil, and dried oregano. Reserve about 1/2 cup of this mixture for the dish top. Stir the remaining sauce into the cooked quinoa and season with salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper is a good starting point, but adjust based on your sauce).
Spread about 1/4 cup of the reserved tomato sauce across the bottom of a 9×13-inch glass baking dish. Arrange a layer of zucchini strips over the sauce. Spread half of the quinoa mixture over the zucchini, then sprinkle with 1/3 of the mozzarella. Add another zucchini layer, top with the remaining quinoa, and add another 1/3 of the cheese. Finish with a final zucchini layer and top with the remaining tomato sauce and cheese.
Cover the baking dish and bake in the preheated oven for 30 minutes, until the zucchini is tender and the cheese is melted. For a browned top, switch the oven to broil for the last few minutes—watch closely to avoid burning. Remove, top with basil strips if desired, slice, and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main meal
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 192
- Sugar: 8.2g
- Sodium: 524.5mg
- Fat: 7.8g
- Carbohydrates: 18.6g
- Protein: 10.2g
Note: This recipe was originally published in 2015. Photos were updated and a video was added in July 2019.
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