1 onion, chopped fine
1 clove garlic, minced
1 lb. med. shrimp, peeled
2 tbsp. oil
1 can tomatoes
1 (6 oz.) can tomato sauce
1 tsp. oregano
1 tsp. basil
Salt and pepper
2-3 zucchini
1/2 lb. lasagne noodles
1/2 lb. Mozzarella, shredded
1/4 c. grated Parmesan
1 c. ricotta cheese
1 egg
Cayenne pepper (optional)

Slice zucchini thin and steam until barely tender. Saute onion and garlic in oil until tender, add tomatoes and tomato sauce, oregano and basil, salt and pepper. Simmer about 45 minutes. Chop shrimp in 1/4 inch pieces, add to tomato sauce. Cook for approximately 10 minutes. Adjust seasonings, more salt may be needed (don't use very much cayenne).

Mix ricotta with egg and salt and pepper. Lasagne may be cooked with teaspoon of olive oil to prevent sticking.

In a medium baking dish, layer tomato and shrimp mixture, single layer of zucchini, single layer of lasagne, half the ricotta, 1/3 Mozzarella and half the Parmesan. Repeat above layers ending with Parmesan. Bake at 350 degrees for 20 minutes or until bubbly. Serves 6.