Vegan, Gluten-Free Lasagna (adapted from FitSugar)
3 zucchinis, cut into strips lengthwise
1 jar marinara sauce
1 can tomato sauce
1 veggie soup cube
1 cup water
3/4 cup quinoa
1 small yellow onion, diced
1 package of extra firm tofu
Fresh or dried parsley
I preheated the oven to 375F and started cutting my zucchini strips. After the strips were cut I laid them out on a baking sheet a sprinkled them with salt and my beloved herbamare to help them "sweat." At the same time I boiled water with the veggie soup cube in it. After the water began to boil I added the quinoa, tomato sauce, onion and parsley. I let this all simmer together for about 10 minutes or until the quinoa had doubled in size. Continue stirring for a minute or two after you remove the sauce from heat, as mine began to thicken. After I had my sauce I crumbled up the tofu until it had the vague appearance of ricotta cheese.
Once all my parts were prepared it was time to layer. I did the marinara first, then zucchini, then tofu crumbles and quinoa sauce, repeating until the casserole dish is full. Then bake for about 25 minutes or until the sauce looks thick and any zucchini you can see poking out looks tender.