Noodless Zucchini Lasagna

Went to visit my father the weekend before I made this and while I was there I managed to steal some amazing produce from his private garden. Those large disks on the lasagna are actually zucchini slices... 40cm in length and 15cm in diameter, just shows you the difference in the quality of vegetables when they are homegrown.

Due to a lack of some ingredients, I did my own variance on the original recipe, but you're welcome to make it as you like as the link is just below.

Noodless Zucchini Lasagna

Origin: Chow
Yield: 6 servings
Prep time: 1 hour
Cooking time: 30 minutes
Inactive cooking time: 10 minutes

Ingredients:

     For the sauce:

• 1 tablespoon olive oil
• 1/2 medium yellow onion, small dice
• 1 medium garlic clove, finely chopped
• 1/2 teaspoon dried red pepper, finely chopped
• 4 tomatoes, peeled (see this recipe if you want a simple way of doing this) and diced
• 1 tablespoon capers
• 1/2 teaspoon kosher salt, plus more for seasoning

     For the filling:

• 250g of large-curd cottage cheese
• 2/3 cup finely grated Parmesan cheese
• 1/4 teaspoon kosher salt
• 1/8  freshly ground black pepper     

    For the vegetables :

• Around 20 slices of the type of zucchini I had or 1 pound of zucchini ends trimmed and sliced lengthwise 1/4 inch thick
• 3 tablespoons olive oil
• 180g of canned sliced white mushrooms
• kosher salt
• freshly ground black pepper
• 2 carrots, ends trimmed and sliced lengthwise 1/4 inch thick
• 1 tablespoon all-purpose flour

     To assemble:

• 1/4 pound shredded whole-milk mozzarella cheese (about 1 cups)

Directions:

For the sauce:

1. Heat the oven to 375°F / 190°C and arrange the racks to divide it into thirds
2. Heat the oil in a medium saucepan over medium heat until shimmering and just beginning to brown, about 6 minutes. Add the garlic and red pepper and cook, stirring occasionally, until fragrant, about 1 to 2 minutes.
3. Add the chopped tomatoes and simmer until soften. Mash them up (add tomato concentrate if you have any).
4. Add the capers and measured salt, stir to combine, and bring to a boil. Reduce the heat to medium low and simmer until the flavors meld and the sauce has slightly thickened, about 3 minutes. Remove from heat. Meanwhile make the filling and cook the vegetables.

For the filling:

1. Combine all the ingredients in a medium bowl; set aside.

For the vegetables:

1. Place the zucchini slices in a single layer on 2 baking sheets, overlapping the slices slightly as needed. Roast until softened and pliable, about 10 to 15 minutes. Place the baking sheets on wire racks and set aside to cool. Move the upper rack to the middle of the oven.
2. Heat 1 tablespoon of the oil in a large frying pan over medium.high heat until shimmering. Add half the mushrooms and carrots, season with salt pepper, and cook, stirring rarely, until the mushrooms are golden brown and the carrot is grilled, about 6 minutes. Transfer to a large bowl. Add another tablespoon of the oil to the pan and repeat with the remaining mushrooms and carrots. 
3. Sprinkle the flour over the vegetables and toss to evenly coat.

To assemble:

1. Add 3/4 cups of the sauce to the mushroom-carrot mixture and toss to evenly coat; set aside.
2. Spread the remaining tomato sauce in a thin layer over the bottom of a 13 by 9 inch baking dish.
3. Scatter half of the mushroom-carrot mixture over the sauce in an even layer. Evenly place half of the zucchini slices in a single layer over the mixture. Using a small spoon, dollop half the cottage cheese filling evenly over the zucchini and flatten the dollops with the back of the spoon. Sprinkle half of he mozzarella over the cottage cheese filling.
4. Make one more layer of this.
5. Bake uncovered until the sauce is bubbling around the edges and top is browned, about 30 minutes. Remove the pan to a wire rack and let cool for 10 minutes before slicing