Ricotta Cheese and Zucchini Lasagna

From Meg's kitchen:

Mary and I met up with out two other college roommates and the two hubs in the North East in October and we cooked (as is usual when we all gather).  One night I made zucchini lasagna with homemade ricotta cheese.  I love lasagna but until recently I could not find gluten free noodles so I substituted zucchini. Much more healthy!  Early on I thought that the tomato sauce was the master of the dish (the better the sauce, the better the dish).  Not so, I have discovered that homemade ricotta cheese is to die for!  My roomies must have agreed because there were no leftovers.
There are numerous recipes for homemade ricotta cheese.  The first one I tried was very fidgety - too many types of milk (whole, butter and heavy cream). And then monitoring the the heat and time... Ricotta cheese is way simple.  Heat the milk, add the acid and strain thru a cheesecloth lined strainer.