I'd like to make a lasagna without noodles. Someone mentioned recently here that they use zucchini planks in place of the noodles. My question is, how do I stop the planks from getting supersoggy? This isn't a low-carb thing, it's a wheat-allergy thing, so I can use other veggies, like eggplant, if it would be better. Is there something special that has to be done to the veggies? TIA!