3 c. or 1 (26 oz.) jar red pasta sauce
1 large zucchini, thinly sliced
1 tsp. dried basil
12 uncooked no-boil-type lasagna noodles
1 c. Ricotta or small-curd cottage cheese
1/4 c. freshly grated Parmesan cheese
1/2 tsp. dried oregano
1 1/2 c. shredded Mozzarella cheese

Heat oven to 350°F. Mix pasta sauce, zucchini and basil. Spread 1/3 of mixture in an 8 x 12-inch baking dish, then top with half the noodles. Mix Ricotta cheese, Parmesan and oregano, then spread over noodles in dish. Spread with 1/3 of the pasta sauce mixture. Top with remaining noodles and sauce mixture. Sprinkle with Mozzarella cheese.

Bake, uncovered, for 45 minutes or until hot and bubbly. Let stand 15 minutes. Cut into wedges.

Makes 6 servings.