2 to 3 lg. tomatoes
Spaghetti sauce (canned or your own meatless)
1 c. grated Parmesan cheese
2 eggs, beaten
1 tbsp. oregano
1 tbsp. basil
10 lasagne noodles, cooked
3 med. zucchini, shredded
12 oz. Mozzarella cheese, shredded
2 c. Cottage cheese

Heat spaghetti sauce. (If making your own, use onions, peppers, carrots, garlic, fresh or canned tomatoes. Also, a variety of spices.)

In medium bowl, combine Cottage cheese, Parmesan cheese, eggs, oregano and basil. Cook lasagne noodles.

Layer of five lasagne noodles on bottom, spoon Cottage cheese mixture over noodles; cover with zucchini (save some for garnish), then spaghetti sauce and half of Mozzarella cheese. Repeat layers.

Slice tomatoes and place on top, sprinkle with remaining zucchini and Mozzarella cheese. Bake in 350 degree oven from 35 to 40 minutes.