1 lb. zucchini
1/2 c. chopped onion
1 clove garlic, minced
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 tsp. dried basil, crushed
2 tsp. oregano
8 oz. lasagna noodles
2 eggs (for lower cholesterol lasagna-use 3 egg whites)
2 1/2 c. Ricotta or cream-style cottage cheese (for lower fat lasagna- use 1% fat cottage cheese)
3/4 c. grated Parmesan or Romano cheese
1 lb. Mozzarella cheese, shredded

Preheat oven to 375 degrees.

Cook zucchini, onion and garlic until tender. Drain off excess moisture. Stir in the undrained tomatoes and next 4 ingredients. Cover; simmer 15 minutes, stirring often.

Meanwhile, cook noodles until tender in boiling water. Drain; rinse noodles.

Beat eggs; add Ricotta, 1/2 cup of the Parmesan and 1/2 teaspoon pepper.

Layer half of the noodles in a 13x9x2 inch baking dish; spread with half of the Ricotta filling. Add half of the Mozzarella cheese and half of the zucchini sauce. Repeat layers. Sprinkle remaining Parmesan on top.

Bake in a 375 degree oven for 45 minutes or until heated through. (Or, assemble early and refrigerate; bake 1 hour or until hot.) Let stand 10 minutes before serving. Makes 10 servings.