9 uncooked lasagne noodles
1 (15 oz.) jar spaghetti or marinara sauce
1 (8 oz.) can tomatoes (whole or crushed)
1 (15 oz.) carton Ricota
1/2 tsp. basil
1/4 tsp. salt
3 c. coarsely grated zucchini (see note below)
1/8 tsp. salt
1 (8 oz.) pkg. grated Mozzarella
2 eggs
1/4 tsp. oregano
1/4 c. grated Parmesan cheese
1 tbsp. flour

Oil an 8 x 12 or 9 x 13 inch dish. In a 4 cup measuring cup, combine sauce and tomatoes. Spread 1/2 cup on the bottom of your pan. Arrange 3 noodles on top (break to fit). Combine eggs, Ricotta, basil, oregano and Parmesan. Spread over noodles in pan. Top with 1 more layer noodles (3 broken to fit), and 1/2 cup more sauce. Use same bowl you mixed the eggs and Ricotta into combine the zucchini, salt, flour and pepper to taste. Spread over last layer of noodles and sauce. Top with last 3 noodles and rest of sauce.

Cover the dish with foil and bake on a cookie sheet at 350 degrees for 55 to 60 minutes. Remove foil, sprinkle Mozzarella on top and bake until cheese is brown 15 to 20 minutes. Let stand 15 minutes before cutting.

Keep noodles covered with sauce while cooking - that's the key.