This vegetarian zucchini lasagna brings together the bold, comforting flavors of classic Italian cooking with a lighter Midwestern twist. It’s a satisfying, protein-rich casserole that’s vegetarian, easy to prepare, and a great way to use summer zucchini.
I’m excited to share this Lasagna Zucchini Casserole and also to talk a bit about a personal project I recently did that connects food and family. I partnered with AncestryDNA to learn more about my heritage, and while the two topics may sound unrelated, both recipes and family stories are important ways we celebrate our roots. The DNA test was an eye-opening experience that inspired me to revisit traditional family recipes and adapt them using fresh, approachable ingredients.
Before the Test
My family has kept a good record of our ancestry. On my mother’s side, my grandmother is fully Italian and my grandfather is Polish, both first-generation Americans who knew the towns their parents came from in Europe. My father’s background traces to Eastern Europe — areas like Hungary, the Czech Republic, and Russia. Based on family stories, I assumed my heritage was a mixed blend of Italian, Polish, and several Eastern European regions.
When I received my DNA results, many pieces of that family puzzle fit together, and I learned even more detail about the regions where my ancestors lived. Discovering these connections made me feel even more connected to the recipes I grew up with, like my grandma’s lasagna, and encouraged me to create a version that honors that tradition while using wholesome, modern ingredients.
We Love Zucchini Lasagna
This zucchini lasagna was inspired by my grandmother’s Italian cooking with a few Midwestern adjustments to make it lighter and vegetable-forward. It’s perfect for zucchini season when garden zucchinis are abundant. Instead of pasta sheets, thin zucchini slices form the layers, and quinoa adds protein and body to the filling.
The result is a comforting casserole that still feels like traditional lasagna: layered sauce, creamy cheese, and a cheesy top. It’s vegetarian, hearty, and full of familiar Italian flavors without the heft of regular noodles.
Healthy Ingredients
- zucchinis
- marinara sauce
- vegetable broth (or water)
- quinoa
- Italian seasoning
- cottage cheese
- mozzarella cheese
- parmesan cheese
- optional: fresh parsley for garnish
Simple, wholesome ingredients make this dish approachable and full of flavor. The combination of marinara, Italian seasoning, and cheeses gives the comforting lasagna flavor, while zucchini and quinoa keep it light and nutritious.
Zucchini Lasagna with Quinoa
This zucchini lasagna is a lighter take on the classic layered casserole, made by replacing pasta with thin zucchini slices and incorporating quinoa for added protein and texture. It’s ideal for family dinners, meal prep, or when you want a comforting, meatless main.
Ingredients (Serves 6)
- 3 large zucchinis
- 24 oz. jar marinara sauce (about 2.5 cups)
- 2 cups vegetable broth or water
- 1 cup uncooked quinoa
- 1 tablespoon Italian seasoning
- 1/2 medium yellow onion, diced
- 1.5 cups 4% cottage cheese
- 2 cups shredded mozzarella cheese
- 1/3 cup shredded parmesan cheese
- Fresh parsley, for topping
Instructions
- Preheat the oven to 400ºF and lightly spray a casserole dish with nonstick cooking spray.
- Slice the zucchinis lengthwise into very thin strips — about 15 total strips should be enough. Lay the slices on a baking sheet, sprinkle lightly with salt, and let them sit for a few minutes to draw out excess moisture.
- In a large saucepan, combine the marinara sauce, vegetable broth (or water), quinoa, and Italian seasoning. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and has absorbed most of the liquid.
- Remove the saucepan from heat and stir in the cottage cheese and diced onion until well combined.
- Pat the zucchini slices dry with paper towels to absorb as much moisture as possible, then begin assembling the lasagna.
- Pour about one cup of the sauce mixture into the bottom of the prepared pan for the first layer. Arrange zucchini strips side by side across the sauce (about five strips per layer). Spread another cup of sauce over the zucchini and sprinkle with 1/2 cup mozzarella. Repeat to create three layers total.
- Top the assembled lasagna with the shredded parmesan cheese and bake at 400ºF for 20 minutes.
- Remove from the oven and allow the casserole to rest for 15–20 minutes; this helps it set and makes slicing easier. Sprinkle with fresh parsley before serving.
Tips & Notes
- When the lasagna first comes out of the oven it may look loose or saucy — letting it rest for 15 to 20 minutes will firm it up nicely.
- To reduce moisture further, you can briefly roast the zucchini slices before assembling or press them between paper towels after salting.
- Feel free to swap cottage cheese for ricotta if you prefer a slightly different texture and flavor.
Nutrition (Approximate per serving)
Serving: 1 of 6 — Calories: 366 kcal, Carbohydrates: 32 g, Protein: 24 g, Fat: 16 g, Fiber: 5 g, Sugar: 6 g. Nutrition information is automatically calculated and should be used as an approximation.
More Healthy Casseroles
- Naked Spinach Quinoa Lasagna
- Sweet Potato Green Curry Quinoa Casserole
- Chicken Enchilada Casserole with Brown Rice
- Southwestern Chicken Casserole
- Broccoli, Cheese, and Quinoa Casserole
More Ways to Use Zucchini
- Taco Stuffed Zucchini Boats
- Grilled Zucchini
- Healthy Zucchini Bread
This recipe is sponsored by Ancestry. I was compensated and all opinions are my own. Thank you for supporting Fit Foodie Finds and making this website possible!