1/2 of (1 lb.) pkg. Creamette lasagna, uncooked
2 tbsp. olive oil
2 c. sliced zucchini
1 med. onion, chopped
1 (26 oz.) jar 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 13 x 9 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. 12 servings.