Gluten-Free, Vegan Zucchini Lasagna

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Gabi K.: "I added Parmesan after the quinoa mix layer and i…" Read More
9Ingredients
50Minutes
160Calories

Ingredients

US|METRIC
  • 1 zucchini (cut in half and then cut into longer strips lengthwise, total 10 strips)
  • 1/2 cup quinoa
  • 1/2 vegetable cube
  • 1 cup water
  • 1/2 onion (small, chopped)
  • 1/2 cup tomato sauce (pureed tomatoes, no other ingredients)
  • 3/4 cup marinara sauce (I'll post recipe for homemade soon)
  • 1 teaspoon dried parsley
  • extra firm tofu (Optional: grated)
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    NutritionView More

    160Calories
    Sodium14% DV340mg
    Fat5% DV3.5g
    Protein10% DV5g
    Carbs9% DV28g
    Fiber20% DV5g
    Calories160Calories from Fat35
    % DAILY VALUE
    Total Fat3.5g5%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol<5mg1%
    Sodium340mg14%
    Potassium530mg15%
    Protein5g10%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber5g20%
    Sugars9g18%
    Vitamin A15%
    Vitamin C20%
    Calcium4%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Gabi K. 4 years ago
    I added Parmesan after the quinoa mix layer and in the top. It turned fantastic! Not vegan but YUMMY

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