Low Carb Vegetarian Zucchini Lasagna
This Low Carb Vegetarian Zucchini Lasagna is dairy-free ooey-gooey cheesy comforting meal made with only 5-ingredients!
Prep Time12 minutes mins
Cook Time28 minutes mins
Total Time40 minutes mins
Course: Dinner, Healthy, Lasagna, Low-Carb
Servings: 6 -8 servings
Author: Silvia Ribas
- 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
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.
*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.