1/2 of a 1 lb. pkg. lasagna noodles, uncooked
2 tbsp. oil
2 c. sliced zucchini
1 med. onion, chopped
1 (26 oz.) jar Classico DiBologna Pasta Sauce
2 tsp. oregano
16 oz. Ricotta cheese
2 eggs, beaten
1/4 c. grated Parmesan cheese
3 c. shredded Mozzarella cheese

Prepare lasagna according to package directions; drain. In large skillet, heat oil. Add zucchini and onion; cook until tender. Stir in pasta sauce and oregano. Simmer, uncovered, 10 minutes. In medium bowl, blend ricotta, eggs, and Parmesan. In 13"x9" baking dish, layer one half each lasagna and sauce. Top with all the ricotta mixture and one half the Mozzarella. Layer remaining lasagna, sauce and Mozzarella. Cover. Bake in a 350 degree oven until hot, about 45 minutes. Let stand, uncovered, 10 minutes before cutting. 12 servings.