“No Noodle” Zucchini Lasagna (with Roasted Red Pepper and Cream “Cheese”)

1) For the zucchini slices, sprinkle both sides of the slices with sea salt and pepper, and set aside in a colander (for at least 1 hour). You will notice some of the liquids will release, and once this has happened, pat the zucchini slices dry with a towel. Set zucchini aside. Also set aside the red peppers and the tomato sauce.
2) For the cheese layer: Place all of the ingredients together in a pot (aside from the arrowroot powder, and roasted red pepper), stir and bring to a boil over medium heat. Add the arrowroot powder, and stir until thickened. Set aside.
3) For the walnut crumb, process all ingredients together in a food processor until a fine crumb mixture is made.
4) To assemble, place 1/2 cup of the tomato sauce onto the bottom of a 9 x 13 dish. Layer 1/3 of the zucchini on top, followed by 1/2 of the cheese mixture, 1/2 of the roasted red pepper slices, 1/3 of the remaining tomato sauce. Layer 1/3 of the zucchini slices, followed by 1/2 of the cheese mixture, and the final 1/2 of the roasted red peppers, 1/3 of the remaining tomato sauce. Finish with the remaining zucchini slices and tomato sauce, then sprinkle with the walnut crumb.
5) Bake in a 350 degree F oven for 30 minutes, covered with foil. Bake for an additional 30 minutes, uncovered, or until it is nice and bubbly, and the zucchini has softened. Allow to stand for about 10 minutes (it helps any excess liquid absorb into the zucchini), slice, and enjoy!