Zucchini Noodle Lasagna

For this lasagna I started with a large zucchini and sliced it thin length wise.
In a baking pan I spread marinara sauce on the bottom and then slices of zucchini.
On top of the zucchini I added more marinara and a layer of vegan cheese.
I repeated this several times and baked at 375 until the zucchini became soft and the cheese melted.
I topped it with chives from my windowsill garden. When I make it again I'll probably add the basil growing in my window as well. It was delicious and best of all did not take a lot of effort which is how I like my recipes.