Noodle-less Lasagna or squash stock depleter

So the lasagna I tried last night was a success! I am actually quite proud of my culinary prowess on this one. I should have taken a picture! (Update: I  made it again, and this now includes pictures!) Anyhow, here is the promised recipe.
Noodle-less Zucchini Lasagna
Makes one 9 x 13 pan
Oven: 350 if glass pan, 375 if metal
Servings: Depends on how hungry you are. 6 mildly hungry, 4 fairly hungry, 2 ravished
Ingredients:
2 small-ish zucchini (about as wide as your peeler)
2 italian sausages, casings removed
1 large onion
2 medium patti-pan squash (or sub whatever squash you have on hand)
1 large green bell pepper
2 large cloves garlic
1 12 oz container ricotta cheese
1 cup grated parmesan
1 cup grated mozzerella
1 jar marinara sauce (or make your own)
1 egg
bunch fresh herbs of choice. I used rosemary and basil

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 roller. Set aside.

Cook up sausage until no longer pink. Add onion, garlic, squash and bell pepper and cook until onion has softened. Add marinara sauce.

In a medium bowl, slightly beat one egg. Add container of ricotta cheese, 1/2 cup Parmesan cheese, and fresh herbs and mix well.

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.

Cook in preheated oven around 30-40 minutes, or until sauce is bubbling and cheese on top is melted and a bit browned.
Enjoy!
Noodle-Less Zucchini Lasagna