Monica Fink | Zucchini Quinoa Lasagna

Zucchini Quinoa Lasagna

zucchini quinoa lasagna

I know, I know…quinoa instead of ricotta?  I’m half Sicilian so even I was a little skeptical.  You won’t believe the rich flavors this recipe delivers.  And you won’t be sorry either.


2 large zucchini, cut into 12 thin, 1/4 in. thick slices
1 c. quinoa, rinsed
2 c. vegetable broth
1/2 c. tomato sauce
1/4 c. minced onion
1 tsp dried oregano
1/4 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
2 tbsp organic and non-dairy cream cheese, i.e. Tofutti Better Than Cream Cheese
salt and pepper to taste
1 jar organic marinara sauce or 2 cups of homemade sauce
1/2 c. organic and non-dairy cheese (I use mozzarella style almond cheese)


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.
Place noodles in a colander and sprinkle with salt, layering between paper towels.
Let this sit and absorb moisture 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, and try not to eat the whole pot.

Pour enough of marinara in the bottom of an 8×8 baking dish to cover the bottom. Using a clean dry towel, blot remaining moisture and 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 shredded cheese, if using.

Bake lasagna for 30 minutes, until heated through and zucchini is tender.

Serves 4

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