1/4 c. olive oil
1 clove garlic, finely minced
1 c. onions, chopped
5 c. tomatoes (canned or fresh), drained and chopped
1/2 tsp. dried basil
Salt and freshly ground black pepper to taste
1-2 lg. zucchini (see NOTE)
1 lb. ricotta cheese
1 lb. Mozzarella cheese
1 c. or more grated fresh Parmesan cheese

Heat 1/4 cup of the olive oil in a heavy skillet. Add the garlic and the onion, sauteing until the onion is transparent. Add the tomatoes, basil, salt and pepper and cook, stirring occasionally, for 30 minutes. Blend coarsely in blender.

While tomato sauce cooks, thinly slice 1 zucchini lengthwise, saving the second one until you're sure that you will need it. They can be either peeled or unpeeled to taste. Preheat oven to 325 degrees.

Using a baking dish about 2 inches deep, cover the bottom sparingly with tomato sauce and line the dish with zucchini strips. Dot with spoonfuls of ricotta, slivers of Mozzarella and a little Parmesan cheese. Spread with the sauce. Repeat with another layer of zucchini, cheeses and sauce, finishing with a layer of zucchini, sauce and Mozzarella and Parmesan cheeses. Bake for about 45 minutes. Cool slightly before serving. Yields: approximately 8-12 servings.

NOTE: This recipe leaves the zucchini fairly firm. If you prefer softer lasagna, steam the squash slices briefly until they are slightly softened but still firm.