Zucchini Lasagna

I've got a lot of zucchini coming in right now from the garden. Good thing we love the stuff! :) To use some up last night, I made a zucchini lasagna. I made this last year, too, but it never found its way to my blog. I wasn't going to post this one, either... because I forgot to take a picture and I'm already super behind on posts, but I figured I'd make a quick post about it. Just because it is so yummy! You can make it as healthy or bad for you as you want, I guess. I try to make it more healthy. And I usually make it without meat, but you could certainly put meat in yours. You could simply just replace the pasta noodles with thin slices of zucchini in your normal lasagna recipe and it'd be great! I'd like to try making this in the crockpot one of these days, but I've only ever baked it in the oven. Anyway, this is how I made mine last night:

Thin layer of sauce on the bottom of the casserole dish.
Layer of thinly sliced zucchini (these are your "noodles")
Layer of veggies... last night I used all fresh veggies... yellow bell pepper, cauliflower, mushrooms, corn cut off the cob, and green beans
Layer of cheese... last night I used some really good, local cottage cheese and some grated raw milk mozzarella
Layer of sauce... you can use your favorite jarred sauce, or homemade (I used my home-canned sauce)
Then repeat the layers again and top with lots of cheese.

Bake it in a 375 degree oven for an hour to an hour and a half. And enjoy!