4 cups of zucchini (chopped into 1 inch or so chunks)
1 cup chopped onion
2 cloves garlic, minced
1 can tomatoes, cut up
1 can tomato sauce
1 can tomato paste
2 t basil
1 t oregano
6 dried lasagna noodles
1 beaten egg
1 15-oz container ricotta cheese
1/4 cup grated Parmesan
3 T parsley
6 ounces sliced or shredded mozzarella
For sauce, in a medium saucepan, cook zucchini, onion, and garlic with a little bit of olive oil. Add tomatoes, sauce, paste and seasonings. Cook, covered, for 15 minutes. Meanwhile cook noodles for 10-12 minutes. Drain, rinse with cold water, drain well.
For filling, combine egg with ricotta and parsley.
Layer half the cooked noodles in a 9x13 pan. Spread with half the filling. Top with half the sauce and half the mozzarella. Repeat layers. If desired, sprinkle with additional grated Parmesan. Bake at 375 for 30-35 minutes or till heated through. Let stand 10 minutes before serving.
SUBSTITUTIONS: I don't always have mozzarella on hand, so I cover it with shredded colby jack and Alan never seems to mind.