No precooking of lasagna noodles makes this lasagna a time saver.

1/2 lb. ground beef
1 med. zucchini, sliced (about 2 cups)
1 to 1 1/2 c. canned tomatoes, chopped
1 tbsp. instant minced onion
4 oz. lasagna noodles
1 can (8 oz.) tomato sauce
1 tsp. Italian seasoning
1/4 tsp. garlic salt
1 egg
1 c. Ricotta cheese
1 c. (4 oz.) shredded Mozzarella cheese
1/4 c. grated Parmesan cheese

In 10 inch skillet, brown beef. Remove from heat. Remove meat and drain excess fat. In same skillet, arrange sliced zucchini. Sprinkle with onion. Layer lasagna noodles over tomatoes, breaking to fit. Top with beef. Pour tomato sauce over beef. Sprinkle Italian seasoning and garlic.

In mixing bowl, beat egg slightly. Blend in Ricotta cheese. Spread over tomato sauce layer. Cover skillet. Cook over low heat 15 minutes. Sprinkle with Mozzarella and Parmesan cheese. With cover slightly ajar, continue cooking 5 to 10 minutes or until noodles are tender.

1 can of sliced mushrooms, drained, can be substituted for zucchini. This recipe is very easy to cook in an electric skillet.