Slice zucchini or other squash about 1/4" thick. Salt lightly.
Sear squash on medium to high heat in a pan or outdoors on a grill. I prefer a dark char on my zucchini, but you may prefer a lighter brown. This give the zucchini extra flavor and structure. You can also season with garlic.
Lay zucchini strips out flat in a dehydrator on a medium setting. Allow the zucchini to dry thoroughly, and then store in gallon plastic bags or jars. When making lasagne, layer the dry 'noodles' just like you would cooked pasta noodles and bake!