Gluten Free Zucchini Lasagna

Evenly chop up eggplant. Heat up frying pan to medium/high heat with olive oil cook until soft (but not falling apart). Set aside. Cut up zucchini in thin slices. Cut up onion set aside. Mince up 2-3 garlic cloves and set aside. In the same frying pan as eggplant pan saute garlic, and onion. Add sauce and simmer to a boil. Add in the dried oregano, basil and parsley with a pinch of garlic salt. Mix everything together and set aside for layering. Preheat the oven to 375 degrees.Layer zucchini, spaghetti sauce, ricotta cheese, eggplant, spaghetti sauce and cheddar cheese in 9 x 13 pan. Bake for 45 minutes.