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No-Noodle Zucchini Lasagna

Reviewed: Jan. 29, 2012
This was delicious! I made a few alterations to the recipe: I excluded the beef, used one extra bell pepper, didn't add wine or tomato paste to the tomato sauce (I just used tomato sauce with the sauteed vegetables, garlic, oregano, and basil) and I cooked the zucchini prior to layering it in the lasagna. I cooked it on 425 for 5 minute per side with a little salt and pepper. This definitely helped reduce the water in the zucchini. The lasagna came out the perfect consistency and was delicious!
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