Noodle-Less Leftover Lamb Zucchini Lasagna

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

Directions

1. 1

   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).

2. 2

   Mix the ingredients all around and season with salt and pepper.

3. 3

   Place a layer of thin zucchini slices over top the lamb mixture, treating the zucchini ribbons as if they are lasagna noodles.

4. 4

   Drizzle 1 1/2 tbs of the olive oil over top the zucchini and season once again with salt & pepper.

5. 5

   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.

6. 6

   Once again drizzle olive oil and sprinkle with salt & pepper to taste.

7. 7

   FInally sprinkle the remaining 1/3 of the feta cheese atop the zucchini.

8. 8

   Bake at 350 for 30-45 mins, or until the feta is golden brown and the zucchini is tender.