Vegan Zucchini Quinoa Lasagna 🍝

• 3 medium zucchini, cut lengthwise into 15 thin slices, removing the ends
• 1/2 tsp. salt
• 2 cups reduced sodium vegetable broth
• 1 cup quinoa, rinsed
• 1/2 cup tomato sauce
• 1/4 cup finely chopped white onion
• 1 tsp. dried oregano
• 1 tbsp. dried basil leaves
• 1 tbsp. dried parsley leaves
• 2 tbsp. vegan cream cheese (I use Miyoko's)
• 1 - 24 oz. jar Rao's spicy arrabiata sauce
• 3/4 cup shredded vegan mozzarella cheese (I use Violife)

First, slice the zucchini lengthwise into 15 thin slices. Place the slices onto paper towels and sprinkle the salt over them.  Cover with paper towels and let sit until you are ready to use.

In a small saucepan, bring broth, tomato sauce, quinoa, onion, and dried oregano to a boil.

Cover, reduce heat to a simmer, and let simmer for 15-20 minutes, or until all liquid is absorbed. Remove pan from heat and stir in dried basil, parsley and cream cheese, set aside.

Preheat oven to 400F.

Spray a 6x10 baking dish with olive oil spray. Pour 1/2 cup of the arrabiata sauce to cover the bottom of the dish.

Pat the zucchini dry with the paper towels and cover the sauce with 5 slices of zucchini.

Spoon half the quinoa mixture over the zucchini slices and cover with 1/2 cup of arrabiata sauce.

Repeat with 5 zucchini slices, the other half of the quinoa mixture and another 1/2 cup of sauce. Top with the last 5 zucchini slices, the remaining sauce and sprinkle the cheese over the top.

Bake 20-25 minutes, until the sauce is bubbly and cheese is slightly browned.

Let sit for 10 minutes before digging in.  Enjoy!

Yields 6 servings:  223 calories, 6 g protein, 21 carbs, 12 g fat.