Noodle-Less Leftover Lamb Zucchini Lasagna - cooking recipe

Ingredients

3 cups leftover lamb, cut into 1/2 inch cubes
2 roasted garlic heads
2 medium zucchini, sliced thinly lengthwise
1 medium red bell pepper, chopped
3/4 cup chopped and pitted kalamata olive
1/2 pint cherry tomatoes, sliced in half
200 g feta cheese, crumbled
3 tablespoons extra virgin olive oil
salt & pepper

Preparation

Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese in the bottom of a baking pan (I used and 8\"x8\" pan).
Mix the ingredients all around and season with salt and pepper.
Place a layer of thin zucchini slices over top the lamb mixture, treating the zucchini ribbons as if they are lasagna noodles.
Drizzle 1 1/2 tbs of the olive oil over top the zucchini and season once again with salt & pepper.
Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese over the layer of zucchini.
Once again drizzle olive oil and sprinkle with salt & pepper to taste.
FInally sprinkle the remaining 1/3 of the feta cheese atop the zucchini.
Bake at 350 for 30-45 mins, or until the feta is golden brown and the zucchini is tender.