1 zucchini, cut in half and then cut into longer strips lengthwise (total 10 strips)
1/2 cup quinoa
1 cup water + 1/2 vegetable cube (or broth)
1/2 small onion, chopped
1/2 cup tomato sauce
3/4 cup marinara sauce
1 tsp dried parsley
Optional: grated extra-firm tofu
1/3 c. nutritional yeast flakes
Preheat oven to 375 degrees F.
Cut zucchini and sprinkle with salt. Place under paper towels and let sit until you prepare the other ingredients.
In a small sauce pan bring water and cube to a boil. Add quinoa, onion, and tomato sauce and cook thoroughly until quinoa has absorbed water. Add dried parsley and mix well. Remove from heat.
In a small baking dish layer lasagna in this order:
Marinara sauce (enough to cover the bottom of dish), 5 zucchini strips, Quinoa mixture (enough to cover
zucchini), Marinara, Zucchini, Quinoa mixture
Spread 2 tablespoons marinara across the middle and sprinkle with grated tofu and/or nutritional yeast flakes.
Bake for 20-25 minutes. Let cool for 10 minutes before serving.
Serve with a spinach or other type of green salad.