Zucchini Lasagna

I love this lasagna-without-the-pasta recipe. My mom used to make this just with Parmesan, mozzarella, roasted peppers, and zucchini. I added in the ricotta/egg mixture to really make it a "lasagna". The most important thing here is to make sure you remove as much water as possible from the zucchini, and to let it rest after it cooks. It can be watery when it comes out of the oven, but it will harden over time. Either way, tastes delicious, especially if you are a fan of zucchini and roasted peppers.