Three Cheese Zucchini Lasagna "No Pasta"

"Please see images on the post for more visual details and step-by-step video. One of the main differences with using the zucchini slices to replace the pasta is that you'll have more water-release from the zucchini. To help minimize moisture and water released from the zucchini after baking, you can pre-broil the zucchini slices first. Broiling will help release a substantial amount of moisture and give add flavor to the zucchini.  Water will still be released when the zucchini is pre-broiled, but it's not that bad. Also, the homemade tomato sauce is “thick” which reduces amount of water released. If you use canned sauce, drain out some of the moisture. We've tested both versions and both are great. But you need less lasagna cooking time if you pre-broiled the zucchini so you don't end up with zucchini-mush. Usually the pre-broiled slice zucchini lasagna will be about 30 minutes, and the raw zucchini slice lasagna will be about 40 minutes, however every oven will vary so adjust accordingly to your own oven. Personally, we prefer using the raw zucchini because the texture has a little more of and "al dente" bite and zucchini isn't too soft. But as mentioned above, it will have a bit more released water than the pre-broiled zucchini slices...."