1 lb. Ricotta
1/2 lb. Mozzarella
1/4 c. quality Parmesan
1 sm. minced onion
2 cloves minced garlic
2 tbsp. parsley
1 egg
2 med. zucchini, sliced very thin
2 c. cream or half and half
1/2 tbsp. basil
Salt, black and white pepper
1 box lasagna

For one lasagna pan, 8-10 servings. Preheat oven 350 degrees.

Sauce: Cook onions and garlic in 2 tablespoons butter and saute until soft over low flame. Add cream, basil, 1/2 teaspoon salt and a small pinch white pepper. Cook until hot (but do not boil). Add Parmesan and cook a few minutes more until sauce begins to thicken.

Fillings; Mix Ricotta with egg, parsley, salt and black pepper. Slice Mozzarella. Slice zucchini very thin (leave skin on). Cook lasagna as per box.

Assembly: Butter standard lasagna pan. Add sauce to bottom. Layer as follows: noodles, Ricotta, zucchini (do not overlap), Mozzarella, sauce. Bake 350 degrees for 45 minute with corners only covered in foil. May be frozen.