End of Summer Recipe: Zucchini Lasagna

Oh, the end of summer is coming so fast! I just got back from a beach vacation and soaked up as much summer as I could. Now as I go  back-to-school shopping, I  feel like I need to cherish everything summer offers before the leaves start falling next month.

That’s why I was so stoked when I found a summery twist to an old casserole favorite.  This zucchini lasagna is AMAZING and it has all the flavors of summer.  Plus the quinoa is an added protein boost which makes this meal even more delicious.

Zucchini Lasagna 002

Zucchini Lasagna


2 large zucchini, cut lengthwise into 12 1/4 inch thick slices

1 tsp. sea salt

2 cups of vegetable broth

1 cup red quinoa, cooked

1/2 cup tomato sauce

1/4 cup chopped onion

1 tsp. dried oregano

1/4 cup chopped basil leaves

1/4 cup chopped parsley leaves

1 25 oz. jar of marinara sauce (I used one with garlic)

1/2 cup shredded Daiya mozzarella (for those dairy free folks)


1.  Preheat oven to 400 degrees.  Place zucchini strips on paper towels and sprinkle with sea salt and pepper. Let stand while preparing the quinoa.

2.  In a saucepan, bring broth, tomato sauce, onion, and oregano to a boil.  Cover and then simmer for about 15 minutes.  Remove from heat and stir in basil and parsley.

3. Spoon 1/3 cup marinara sauce over bottom of 8 inch baking dish.  Lay 4 zucchini strips over the sauce.  Spoon in 1/2 of the quinoa over zucchini and cover with 1/3 marinara sauce.  Repeat.  Top with tomato sauce mixture.   If using cheese, sprinkle on top of the sauce.  Bake for 30 minutes.

Zucchini Lasagna 005

*adapted from the peasandthankyou blog featured in Vegetarian Times, September 2011.

Do you have a delicious end of summer recipe?  Hit me with it below! You know how much I just LOVE collecting new recipes.

16 Comments on “End of Summer Recipe: Zucchini Lasagna”

  1. TOMATO PIE – serves 6
    4 tomatoes, peeled (blanched)
    10 fresh basil leaves, chopped
    ½ c chopped green onion
    1 9-inch prebaked deep dish pie shell
    1 c grated mozzarella
    1 c grated cheddar
    1 c mayonnaise
    Salt and pepper

    Preheat to 350 degrees

    First, blanch the tomatoes and slice. Place the tomatoes in a colander to drain.

    In medium sized bowl, mix mayonnaise, cheddar, mozzarella and salt and pepper.
    Layer the tomato slices (giving them a little squeeze, flat between your hands, before leaving the colander), basil and onion in pie shell. Season with salt and pepper. Spread the mayonnaise and cheese mixture on the top of the tomatoes and bake for about 40 minutes or until lightly browned. This can be made vegan just by using Veganaise and Daiya. You might want to cut back a little on the cheese since Daiya is kind of rich.

    To serve, cut into slices and serve warm.

    1. ooooh, Julie! This tomato pie sounds so delish! I still have tomatoes out the yingyang right now so this is a perfect dish to make. I will take your advice and use Veganaise and Daiya (you are so right about the rich part!). Yum yum!!!! I will add this to my recipe box for sure. Thanks so much Julie for sharing!

    1. Betsy, you will so LOVE this dish…let me know if you make it. AND YES! We have to totally do a virtual swap together. I would love that! Thanks for your message, love.

    1. Yes! Perfect for Mondays!!!! AND Daiya is super delicious…let me know when you make it and I will be right over!:) Thanks, Car!

    1. Thanks, girl! I am so ready for that race! AND you gotta try this dish, love. You will dig it!

  2. Hi Lisa, Yes, Great Luck on Sunday! Have a good time and rock it out.

    This recipe looks great. Another way to use quinoa. Where are the comlex carbs in this recipe–sorry to blab my ignorance all over your blog!

    1. Oh, Mindy! Thank you! I finished! the complex carb is that super quinoa.:) You have to try these, Mindy!!! xx

  3. Lisa I”m making this tonight for my husband and I ! I will let you know how it goes, I know I will love it so I’ll see what he thinks!

    1. oooh, let me know if he likes it! I know you will! AND can’t wait to see you both for your Power Session next week. xo

  4. I loved the lasagna! My husband liked it as well- he even brought his left overs for lunch today!, he said he would have liked it better if I used real mozzarella, so maybe next time I’ll do the daiya on half and the real thing on half. I have a question about the recipe but I’ll ask you on Tuesday! xx

  5. This recipe was great but made a few small changes. I added fresh herbs, ricotta cheese and a lot more zucchini. Yummy!

    1. I just dig your changes. Good stuff! AND zucchini is the bomb! The more the better! Thanks, Sara!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *