Zucchini Lasagna with Quinoa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian lasagna made with layers of zucchini, quinoa, and a homemade marinara sauce with cheeses. It's a hearty, protein-rich main that feels indulgent while remaining nutritious.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 large zucchinis
- 24 oz. jar marinara sauce (2.5 cups)
- 2 cups vegetable broth (or water)
- 1 cup uncooked quinoa
- 1 tablespoon Italian seasoning
- 1/2 medium yellow onion (diced (any kind will work))
- 1.5 cups 4% cottage cheese
- 2 cups shredded mozzarella cheese
- 1/3 cup shredded parmesan cheese
- fresh parsley (for topping)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 1222mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 646mg
- Calcium
- 415mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1222MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.