Ingredients
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

Directions
Cook lasagna noodles and drain.

In a large skillet heat the oil. Add the zucchini and onion and cook until tender. Stir in the pasta sauce and oregano. Simmer uncovered for 10 minutes. In a medium bowl blend the ricotta cheese, eggs and Parmesan cheese.

In a 13x9 inch baking dish, make a layer of lasagna noodles and sauce. Top with all of the ricotta mixture and one half of the mozzarella cheese. Add another layer of lasagna, then a layer of sauce and top it all with the remaining mozzarella cheese.

Cover and bake at 350 degrees until hot, about 45 minutes. Let stand uncovered for 10 minutes before cutting. Garnish as desired. Refrigerate leftovers.