Preheat oven to 400°F.
- Slice 2 large zucchini lengthwise into 12 ¼ -inch slices. These will replace lasagna noodles. Place zucchini slices on bed of paper towels. Sprinkle lightly with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.
- Bring 2 cups low-sodium vegetable broth, 1 cup rinsed quinoa, ½ cup reduced-sodium tomato sauce, ¼ cup finely chopped yellow onion, and 1 teaspoon dried oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in ¼ cup chopped fresh basil leaves, ¼ cup chopped fresh parsley leaves and 2 Tbsp. nondairy cream cheese.
- Spoon 1/3 cup marinara sauce over bottom of 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa mixture over zucchini, and cover with 1/3 cup marinara sauce. Repeat with 4 more zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, more marinara sauce, and top with shredded nondairy cheese. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.
Makes 6 servings.
Recipe source: www.vegetariantimes.com.