1/2 lb. lasagna noodles
2 tbsp. olive oil
2 cups sliced zucchini
1 medium onion, chopped
26 oz. pasta sauce
2 tsp. oregano leaves
16 oz. ricotta cheese
2 eggs, beaten
1/4 cup grated parmesan cheese
3 cups shredded mozzarella cheese
Cook lasagna noodles and drain.
In a large skillet heat oil. Add zucchini and onion and cook until tender. Stir in pasta sauce and oregano. Simmer uncovered for 10 minutes. In a medium bowl blend ricotta, eggs and parmesan.
In a 13x9 inch baking dish, make a layer of lasagna and sauce. Top with all the ricotta mixture and one half of the mozzarella. Add another layer of lasagna, then sauce and top it all with the remaining mozzarella.
Cover and bake at 350 degrees until hot, about 45 minutes. Let stand uncovered for 10 minutes before cutting. Garnish as desired. Refrigerate leftovers.