November Thoughts + Quinoa Zucchini Lasagna

It’s almost Thanksgiving and with a difficult past few weeks, I’ve needed to pull my family and friends close. We’ve needed more support, more connections, and more shared meals. I feel so grateful for the wonderful people in my life and the network that keeps us going.


Being the food-based holiday that it is, Thanksgiving provides a unique opportunity for coming together with folks you might see every day, and folks you only see a few times a year. I know long, drawn-out family gatherings get a bad rep, but there’s a nugget of beauty in even the dullest Thanksgiving dinner. I hope that this Thanksgiving you can cultivate kindness, inclusiveness, and support around the table–whoever may be there. But  you know what makes those things easier? Comforting foods.

I’m sharing this recipe today, because if any food could create a little more love in the world, it would be lasagna. Warm and gooey, right from the oven. It demands smiles.

lasagna-2This recipe has a healthier twist than your typical lasagna. We’re substituting zucchini for lasagna noodles and quinoa in the sauce layers, but it is still delicious and indulgent.

Quinoa Zucchini Lasagna
Adapted from
Serves: 4-6 servings
  • 3 large zucchinis, cut lengthwise into ¼ inch-thick slices
  • 1 teaspoon salt
  • 2½ cups low-sodium vegetable broth
  • 1¼ cup quinoa, rinsed and drained
  • ½ cup tomato sauce
  • 1 teaspoon dried oregano
  • ½ cup fresh basil, chopped
  • 1 25 ounce jar marinara sauce
  • 1 cup shredded mozzarella
  1. Preheat oven to 400 degrees. Sprinkle zucchini with salt and lay on bed of paper towels.
  2. Cover with paper towels and let sit and absorb moisture while preparing the quinoa.
  3. Combine quinoa, vegetable broth, tomato sauce, and oregano in a large saucepan and bring to a boil.
  4. Cover and reduce heat to medium-low. Simmer for about 20 minutes until quinoa has absorbed all the liquid. Remove from heat and fold in basil.
  5. Pour enough marinara sauce in a 9x13 baking dish to cover the bottom.
  6. Using a clean dry towel, blot remaining moisture and salt from zucchini and layer slices across the sauce.
  7. Put a layer of quinoa across the zucchini, and cover with another layer of marinara sauce.
  8. Repeat with another layer of zucchini, quinoa, and sauce.
  9. Top the final layer of zucchini with remaining sauce and cheese.
  10. Bake lasagna for 30 minutes, until heated through and zucchini is tender and cheese is bubbly.


By | 2016-11-22T10:03:17-08:00 November 22nd, 2016|Categories: Blog, Fish Free, Gluten Free, Peanut Free, Recipes, Shellfish Free, Soy Free, Tree Nut Free|Tags: , , , |0 Comments

About the Author:

Jessica Beth Levhofer blogs at about navigating food choices in Southern California with a focus on environmentally friendly, just, and sustainable food. Her website also profiles her aerial silks training and her photography. Jessica can be reached at

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