Healthy zucchini lasagna with quinoa is a delicious gluten free and healthy weeknight meal. It’s packed with nutrition and lower in carbs than typical lasagna. (gluten free, dairy free options)
My love affair with zucchini continues with this recipe for lasagna made with it! Zucchini is a versatile vegetable and a good source of vitamin C, A, B vitamins and minerals like magnesium, potassium, and manganese.
What is healthy zucchini lasagna with quinoa?
It’s simply lasagna made with zucchini instead of noodles with quinoa added for more protein and fiber!
Traditional lasagna is high in carbs and low in protein with little to no fiber. Sure, the pasta and cheese makes you full but it’s not doing you any favors in the nutrition department. This healthy zucchini lasagna is lower in carbs from using zucchini, higher in fiber from the zucchini and quinoa and higher in protein from the combination of quinoa and cheese. I cup of zucchini has less than 4 grams of carbs and 2 grams of fiber, whereas 1 cup of spaghetti has 43 gram of carbs and 0 grams of fiber!
I’m definitely not the pasta police, and do enjoy really good Italian food on occasion, but if I’m making lasagna at home you better believe I am upping the nutrition!
Quinoa is a great source of plant-based protein and my go-to grain in salads. It adds to the heartiness of this lasagna!
Tips for making zucchini lasagna with quinoa
To ensure the recipe doesn’t turn out overly “wet” pat dry the cut zucchini with paper towels to remove any excess moisture.
Another reason why I like zucchini so much is that it goes great with pumpkin! If you’re a fan of both like I am be sure to check out this recipe for paleo pumpkin zucchini banana bars!Print