1 tbsp. plus 1 tsp. vegetable oil
1 garlic clove, minced
2 c. tomato sauce
2 2/3 c. part skim ricotta cheese
2 tbsp. plus 2 tsp. grated Parmesan
1/8 tsp. pepper
2 c. sliced zucchini
1 tbsp. plus 1 tsp. chopped onion
1/2 tsp. crushed oregano leaves
2 tbsp. chopped fresh parsley
8 oz. uncooked lasagna

In a 1 1/2 quart saucepan heat oil; add onion and garlic; saute until soft. Stir in tomato sauce and oregano. Reduce heat, cover and simmer for about 15 minutes to blend flavors.

In a medium bowl combine cheeses, parsley and pepper until well mixed; set aside.

In a 13 x 9 inch baking pan spread a layer of sauce; top with a layer of lasagna, then ricotta mixture, then zucchini. Repeat layers, ending with sauce. Cover pan with foil and bake at 400 degrees for 20-25 minutes. For a crispier top, remove foil after 15 minutes before serving. Let stand 10 minutes more before eating to enhance the flavor of all ingredients. Enjoy.