Low Carb Vegetarian Zucchini Lasagna
This Low Carb Vegetarian Zucchini Lasagna is dairy-free ooey-gooey cheesy comforting meal made with only 5-ingredients!
Servings: 6 -8 servings
Ingredients
- 1 large zucchini or 2 med size cut into 6 slices (long way)
- 1 cup quinoa cooked
- 1 1/2 cups pasta sauce
- 2 cups spinach
- 1/2 cup dairy-free shredded cheese
Instructions
- Pre-heat oven to 375F degrees.
- Spray a 8x11 baking dish and add two scoops of pasta sauce to the bottom of the dish.
- Place two slices* of zucchini side by side covering the entire bottom of the dish**
- Add a few scoops of pasta sauce and spread to cover all the zucchini.
- Add a 4-6 scoops of quinoa and spread evenly.
- Add a thin layer of shredded cheese.
- Top with fresh baby spinach.
- Repeat until you’ve used all the ingredients or have made 3 layers.
- Bake for 25-28 mins. Serve immediately.
Notes
*I did not use a slicing tool because I wanted to cut my zucchini a little thicker to hold up the shape, so I sliced with a knife.
**If the two slices of zucchini aren’t wide enough, cut three or four slices, enough to cover the bottom of the dish. I used a very large zucchini and used two slices on each layer, however you may have to adjust accordingly.
Nutrition
Calories: 157kcal | Carbohydrates: 25g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 396mg | Potassium: 482mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1272IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 2mg