1 (9 oz.) pkg. lasagna noodles (Barilla)
1 lb. ground beef
3 large zucchini (cubed with peel on), sliced thin
1 large onion, peeled and chopped
1 small onion peeled and chopped
2 cloves minced garlic
1/4 cup shredded, sharp cheddar cheese
1/4 cup shredded Swiss cheese
12 oz. block Mozzarella cheese, cut into slices
1 lb. tub ricotta cheese
1/4 cup Parmesan cheese
1 (10 oz.) can cream of mushroom soup OR 1 (15 oz.) can tomato sauce
2 eggs, beaten
2 tbsp. sugar
3 cups bread crumbs
1/2 cup (1 stick) butter, melted
1/2 tbsp. salt
1/2 tbsp. pepper
1/2 tsp. basil
1/2 tsp. oregano

Cook lasagna noodles in boiling water until tender. Cook zucchini and LARGE minced onion in enough salted water to cover, just until slightly tender and drain. Brown hamburger and drain.

Preheat oven to 350°F.

In a bowl mix hamburger, salt, pepper, basil, oregano, SMALL minced onion, garlic, sharp cheddar cheese, Swiss cheese, ricotta cheese, cream of mushroom soup, eggs, and sugar. Mix well.

In a 13x9-inch baking pan spread a layer of mixture; then layer of zucchini and top with a layer of lasagna. Stir butter into bread crumbs and sprinkle on first layer lasagna. Repeat these layers, ending with mixture. When finished layering, cover with Mozzarella and Parmesan cheese. Cover pan with foil.

Bake at 350°F for 40 to 45 minutes.

Note: For a crispier top, remove foil during last 15 minutes of baking.

Let stand 10 to 15 minutes more before eating to enhance the flavor of all ingredients. Serve with garlic bread.

Submitted by: Liz Blake