I found this in the website for my hometown newspaper(rememeber them?) I have not tried it, but with gardens full of ripe squash and zukes, I thought that I would post it anyway. It is a copy/paste, so I hope that it formats correctly, it does in preview.
No-Noodle Vegetable Lasagna
8 servings
• 2 large zucchini
• 1 tablespoon salt
• 1 pound ground beef
• 1½ teaspoons ground black pepper
• 1 small green bell pepper, diced
• 1 onion, diced
• 1 cup tomato paste
• 1 (16-ounce) can tomato sauce
• ¼ cup red wine
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• Hot water, as needed
• 1 egg
• 1 (15-ounce) container low-fat ricotta cheese
• 2 tablespoons chopped fresh parsley
• 1 (16-ounce) package frozen chopped spinach, thawed and drained
• 1 pound fresh mushrooms, sliced
• 8 ounces shredded mozzarella cheese
• 8 ounces grated Parmesan cheese
Preheat oven to 325 degrees. Grease a deep 9x13-inch baking pan.
Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink.
Stir in tomato paste, tomato sauce, wine, basil and oregano, adding a small amount of hot water to sauce if it is too thick. Bring to a boil, reduce heat and simmer sauce for about 20 minutes, stirring frequently.
Meanwhile, stir egg, ricotta and parsley together in a bowl until well combined.
To assemble lasagna, spread ½ of the meat sauce into the bottom of prepared pan. Then layer ½ the zucchini slices, ½ the ricotta mixture, all of the spinach, followed by all of the mushrooms, then ½ the mozzarella cheese.
Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Sounds good, let us know how it turns out.