Zucchini Lasagna

What do you do with a gigantic zucchini that you receive from friends (thanks, Ferraris!)?  You make a lasagna, of course.

I've seen this a number of times on Pinterest, and it sounded good, so I thought I'd give it a try.  It's more of an idea than a recipe.  You just take thin slices of zucchini (or eggplant) and layer them, in place of noodles, with typical lasagna ingredients like sauce, cheese, ground beef/sausage, etc.  It was absolutely delicious, and I didn't miss the noodles at all.

One note: zucchinis release a lot of liquid when cooked, so try to keep your sauce on the thicker/drier side, otherwise it will come out a little soupy.  Still tasty, though, but you might need a spoon instead of a fork.

Zucchini Lasagna

Ingredients:

• zucchinis, cut thinly into 1/8" slices
• typical lasagna ingredients, minus the noodles

Directions:

• Layer ingredients into a baking dish like you would a typical lasagna, using the sliced zucchini in place of noodles.  Bake as usual. (I did mine at 350 degrees F for 30 minutes, and the zucchini was perfectly "al dente".)