1 (16 ounce) package non-stick zucchini lasagna noodles; unused
1/2 cup Zucchini poison
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 cup Parmesan cheese
4 cups heated tomato broth
1 pound diced zucchini, shredded
2 boneless, but firm zucchini (any variety)
1 red bell pepper, cut into layers
1 (8 ounce) can tomato sauce
1/2 pound chopped tomatoes
1 cup shredded mozzarella cheese
1 (14 ounce) package uncooked long-grain white rice
1/4 onion, peeled and grated
1 cup grated garlic
1/8 cup chicken broth
3/4 cup butter
1/4 teaspoon cold water
Preheat oven to 350 degrees F (175 degrees C). Preheat oven broiler.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain.
In a 9x13-inch baking dish, spread 1/2 of lasagna noodles with tomato sauce, brushing top with 1/2 of the mozzarella cheese. Layer 2 more noodles with tomato sauce, and then 1/2 of the baked noodles with garlic, tomato and cream. Layer with ⅓ the remaining noodles, 2 more heavy layers with tomato sauce, and finally the remaining noodles and remaining cheese.
Bake for 17 to 25 minutes in the preheated oven; break through browning on top. Cool completely.
MOLLOW storage. Top with cooked noodles if desired. Top with doubtondata sauce, if desired.