Carnivore-friendly vegetarian lasagna

As the summer has progressed, I've managed to find ways to use almost all of our CSA produce, even if it has meant some...err...unique menus or freezing some stuff here or there.  At times, it's definitely forced us to use an open mind and plenty of creativity, which I've loved.  As I've finished up my nutrition certification (now COMPLETE!  Just call me Christie Wood, Certified Nutrition and Wellness Consultant!) I've also had a growing interest in alternative proteins, eating less meat, especially red meat, and making the most of vegetable and legume proteins.  Well, this next recipe was a HUGE hit, and checked both of the above boxes.  I didn't take a picture, because we just couldn't wait to dive in, and truth be told, when I first make something, I'm never sure if it'll be good enough to share with the blogosphere, so why flatter myself by taking a picture right away!?  So anyway, apologies for no visual, but take my word for it, this is YUMMY and delish.
Adapted from Vegetarian Times:

Zucchini-Quinoa Lasagna

• 2 large zucchini, sliced lengthwise into 12 1/4" strips
• 1 tsp salt
• 2 cups low-sodium vegetable broth
• 1 cup quinoa
• 1/2 cup tomato sauce
• 1/4 cup finely chopped onion
• 1 tsp dried oregano
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley leaves, chopped (don't use this if you don't like parsley, my hubby would definitely rather I never brought parsley into the house again, but I blame the CSA! Anyway, the recipe would be fine without it)
• 2-3 Tbsp cream cheese (reduced fat is good)
• 1 25 oz jar marinara sauce (I used homemade sauce for this and the above tomato sauce requirement, so I'd say just use your favorite brand or your own)
• 1/2 cup (at least!) shredded mozzarella

1. Preheat oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.

2. Bring broth, quinoa, tomato sauce, onion, and 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 basil, parsley, and cream cheese.

3. 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 over zucchini, and cover with 1/3 cup marinara. Repeat with 4 more zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese, if using. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.