After getting a huge box of zucchini I was feeling inspired and in an experimenting mood (surprise, surprise right?)  So this lasagna is ALL veggies- no pasta, no meat.   Oh my holy goodness it was AMAZING!!!  What a great Summer meal to make with your garden delights too!  My husband was a little leery of it at first, but one bite into it he was raving on how great it was.
Here’s how I assembled this vegetable heaven in a casserole:

First, I made some Alfredo sauce (the best recipe ever- click here)

Using a potato peeler (Tupperware one of course) I peeled a few zucchini’s trying to get the peelings as wide and long as possible.

Chop up a good cup or so of carrots (I used the Tupperware smooth chopper- it’s one of my favorite kitchen gadgets) – you could also shred the carrots.

In the bottom of your casserole dish place a good layer of the zucchini.  You want to make sure it’s well covered.  Then sprinkle the carrots on top.
At this point you can add what ever other veggies you like- this time I did some fresh spinach, half of a bag of cut zucchini & squash, and about a cup of frozen peas.  (next time I think I’ll also add broccoli)

Here’s a side view of the layers-

Next add another layer of the sliced zucchini on top.
Pour the Alfredo sauce on top (you could also add the sauce in the middle or bottom if you want, I think we will try that next time)  I used my spoon to prod the veggies once the sauce was on top so the sauce would go down into the casserole.

Sprinkle some shredded mozzarella cheese on top. Bake at 350 for about 45 minutes-1 hour.  Until the cheese is nice and golden.

The lasagna will be somewhat watery from the vegetables, so you may need to strain it after dishing up some.