Noodle-Less Zucchini Lasagna

• 2 zucchini small-ish, about as wide as your peeler
• 2 italian sausages casings removed
• 1 onion large
• 2 pattypan squash medium, or sub whatever squash you have on hand
• 1 green bell pepper large
• 2 cloves garlic
• 12 ounces ricotta cheese
• 1 cup grated Parmesan
• 1 cup mozzarella grated
• 1 jar marinara sauce or make your own
• 1 egg
• 1 bunch fresh herbs
• rosemary
• basil

1. Slice (or using a peeler, peel) long thin strips of zucchini. Set out on a cookie sheet and sprinkle with salt. This will help dry out the zucchini so the lasagna isn't too runny. Let sit for about 10-15 minutes, then rinse excess salt off. To remove water, sandwich lasagna "noodles" between two kitchen towels and run over them with a rolling pin. Set aside.
2. Cook up sausage until no longer pink. Add onion, garlic, squash and bell pepper and cook until onion has softened. Add marinara sauce.
3. In a medium bowl, slightly beat one egg. Add container of ricotta cheese, 1/2 cup Parmesan cheese, and fresh herbs and mix well.
4. Now it is time for layering! Add about 1/3 of sauce to bottom of pan. Layer zucchini "noodles". Place 1/2 Ricotta cheese mixture over that, then 1/3 mozzarella cheese. Repeat until you run out of ingredients. On top, add last bit of sauce and top with the rest of the mozzarella and 1/2 cup Parmesan. I added some pepper and a small handful of freshly chopped basil to the top.
5. Cook in preheated oven around 30-40 minutes, or until sauce is bubbling and cheese on top is melted and a bit browned.

zucchini, italian sausages casings removed, onion, green bell pepper, garlic, ricotta cheese, parmesan, mozzarella grated, marinara sauce, egg, fresh herbs, rosemary, basil

Taken from www.yummly.com/recipe/Noodle-Less-Zucchini-Lasagna-1665565 (may not work)