zucchini taco lasagna

Here's what I plan to do with this Mexican-style zucchini taco lasagna, based on ideas from numerous places.

Ingredients

•  zucchini (3-4 depending on size, if smaller-medium)
• meat and beans (I'm using 1/2# of ground turkey and 1 can of black beans, drained (rinsed if commercially canned) - NOTE: I like the texture of ground meat in this, but I think I can do that with tofu (break it up small and bake it, then heavily season it).  
• onion
• peppers (using up some poblanos; canned chili peppers would be nice)
• garlic  
• corn (using about 1 cup of frozen corn, thawed; could be replaced with other vegetables) 
• salsa (using a pint of salsa - could also be partially replaced with some tomato sauce 
• ricotta cheese (15 oz container) - NOTE: I did not care for this.  I may replace with cottage cheese next time. 
• seasoning: taco seasoning and/or cumin, oregano, smoked paprika, pepper, salt, onion powder and garlic powder if preferred 
• 2 cups pepper jack cheese (8 oz) 
• 1/2 cup cilantro, chopped (which of course I forgot ...)

Instructions

Thinly slice the zucchini length wise.  If very wet, salt and let sit half an hour and then drain and dry off.  Otherwise, just put it on a pan and roast for about 10-15 minutes at 350 degrees F.  Set aside.

Cook meat, add onions and peppers and cook until soft.  Add garlic for a couple of minutes, and then beans and other vegetables such as corn to heat up. 

Combine ricotta and egg and some pepper in a separate bowl.

Start layering the pan: 

• a layer of salsa/tomato sauce
•  layer of zucchini
• layer of half the ricotta mixture
•  half the meat/bean mixture
•  1/3 of cheese
• zucchini
• ricotta
• meat
• cheese
• zucchini
• salsa 
• cheese  

Cover with foil.  Bake at 375 for about 45 minutes.  Remove foil, bake another 10 minutes.