No Noodle Zucchini Lasagna (with Roasted Red Pepper and Cream Cheese)

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   1) For the zucchini slices, sprinkle both sides of the slices with sea salt and pepper, and set aside in a colander (for at least 1 hour).

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   You will notice some of the liquids will release, and once this has happened, pat the zucchini slices dry with a towel.

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   Set zucchini aside.

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   Also set aside the red peppers and the tomato sauce.

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   2) For the cheese layer: Place all of the ingredients together in a pot (aside from the arrowroot powder, and roasted red pepper), stir and bring to a boil over medium heat.

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   Add the arrowroot powder, and stir until thickened.

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   Set aside.

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   3) For the walnut crumb, process all ingredients together in a food processor until a fine crumb mixture is made.

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   4) To assemble, place 1/2 cup of the tomato sauce onto the bottom of a 9 x 13 dish.

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    Layer 1/3 of the zucchini on top, followed by 1/2 of the cheese mixture, 1/2 of the roasted red pepper slices, 1/3 of the remaining tomato sauce.

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    Layer 1/3 of the zucchini slices, followed by 1/2 of the cheese mixture, and the final 1/2 of the roasted red peppers, 1/3 of the remaining tomato sauce.

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    Finish with the remaining zucchini slices and tomato sauce, then sprinkle with the walnut crumb.

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    5) Bake in a 350 degree F oven for 30 minutes, covered with foil.

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    Bake for an additional 30 minutes, uncovered, or until it is nice and bubbly, and the zucchini has softened.

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    Allow to stand for about 10 minutes (it helps any excess liquid absorb into the zucchini), slice, and enjoy!

* Per serving · 4 servings · Values may vary.