1/2 of a (1 lb.) pkg. Creamette Lasagna, uncooked
2 tbsp. olive oil
2 c. sliced zucchini
1 med. onion, chopped
1 (26 oz.) jar Classico Di Bologna Pasta Sauce
2 tsp. oregano leaves
1 (16 oz.) container 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 13x9 inch baking dish layer 1/2 each lasagna and sauce. Top with all the Ricotta mixture and 1/2 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. Garnish as desired. Refrigerate leftovers. Yield 12 servings.