Zucchini Eggplant "Lasagna"

Sometimes you just have a craving for some tasty comfort food...like lasagna. But if you are like me, you want a dish high in protein and veggies and not high in gluten, or empty carbs for that matter. So here is a delicious recipe that is gluten free, vegetarian, and can be made vegan. Instead of noodles, zucchini and eggplant are cut lengthwise to take their place. And the quinoa is extra filling so you won't go hungry after this meal. Quinoa is one of the few grains that is full of protein. Cece has a new found love for quinoa. She calls it "Jaoquin," after one of her friends at day care! She devoured this dish! It really is a crowd pleaser.

Zucchini Eggplant "Lasagna."

• 1 medium sized eggplant, cut lengthwise
  
• 4 medium sized zucchini squash, cut lengthwise
• Olive oil
  
• 1 jar of organic marinara sauce
• 1 onion, diced
  
• 1 cup quinoa
• Italian spices- oregano, thyme, salt and pepper
• 2 cups organic vegetable broth
• 1 cup frozen chopped spinach or collard greens (can use fresh-I just always have frozen around)
  
• 3-4 tbsps cream cheese (to make vegan or dairy-free, you can use cream cheese substitute, such as "Tofutti.")
• Grated mozarella cheese or cheese alternative to top (I used goat mozaraella. Soy or Daiya cheese alternative is acceptable too.)

Directions:
1. Preheat oven to 400 F. Place sliced zucchini and eggplant on a cooking sheet and paint each side lightly with olive oil. Roast veggies for 5-6 minutes on each side until lightly brown and tender. Remove from oven and set aside.
2. In a pot, combine 1/2 cup marinara sauce, quinoa, onion, spices and broth. Bring to a boil and then reduce to simmer. Simmer on low-medium heat for approx. 25 minutes. Once the quinoa is fluffy (about 25 minutes cooking time), remove from heat and stir in 3 tbsps cream cheese.
3. In glass pyrex dish (lasagna pan), coat the bottom with about 1/3 cup of marinara sauce.
4. Place zucchini on bottom of pan. Then cover with quinoa mixture. Then sprinkle some fresh or frozen greens (spinach or collards) over top. Place a few tablespoons of marinara over top. Then stack with eggplant. Then cover with quinoa mixture, greens, and marinara sauce. Repeat until you have a nice layered dish and you have used up all of your ingredients. Top with marinara and grated mozarella of your choice. Bake for approx 30 minutes at 400 F.