Vegan Zucchini Quinoa Lasagna

In my opinion, this lasagna is much better than a "real" lasagna... And, my husband told me this is one of his favorites and that I should make it weekly!!

If you eat dairy, just substitute dairy items for the non-dairy cheese and cream cheese.

Vegan Zucchini Quinoa Lasagna
* 3 medium zucchinis, cut lengthwise into 15 slices
* 1 tsp. sea salt
* 2 cups vegetable broth
* 1 cup quinoa, rinsed and drained
* 1/2 cup tomato sauce
* 1/4 cup finely chopped onion
* 1 tsp. dried oregano
* 1/4 cup finely chopped fresh basil
* 1/4 cup finely chopped fresh Italian parsley
* 2 tbsp. Tofutti Better than Cream Cheese
* 1 - 24. oz. jar Spicy Red Pepper pasta sauce
* 1/2 cup shredded soy mozzarella flavored cheese

Preheat oven to 400F.

Place zucchini slices on paper towels, sprinkle with salt, cover with paper towels and let stand while you cook the quinoa.

Bring broth, quinoa, tomato sauce, onion, and dried oregano to a boil. Cover, reduce heat to medium-low, and let simmer 25 - 30 minutes, or until all liquid is absorbed. Remove from heat and stir in basil, parsley and cream cheese.

Spoon a thin layer of the pasta sauce over the bottom of a 8x8 baking pan (about 1/2 cup). Dry the zucchini with the paper towels and lay 5 slices over the sauce(4 lengthwise, and 1 across the bottom). Spoon half of the quinoa mixture over the zucchini and cover with another layer of sauce (about 1/2 cup). Repeat with 5 more zucchini slices, remaining quinoa mixture about 1/2 cup sauce. Top with the last 5 zucchini slices, remaining pasta sauce and shredded cheese.

Bake 30 - 35 minutes, or until zucchini is tenter and top is bubbly. Let it sit for a few minutes before digging in.

Serves 4-6.