1/2 (1 lb.) pkg. Creamette's lasagna, uncooked
2 tbsp. olive oil
2 c. sliced zucchini
1 med. onion, chopped
1 (26 oz.) jar Classico Di Bologna pasta sauce
2 tsp. oregano leaves
1 (16 oz.) container ricotta cheese
2 eggs, beaten
1/4 c. grated Parmesan cheese
3 c. shredded Mozzarella cheese

Prepare lasagna according to package directions; drain.

In large skillet, heat oil. Add zucchini and onion, cook until tender. Stir in pasta sauce and oregano. Simmer uncovered 10 minutes.

In medium bowl, blend ricotta, eggs and Parmesan.

In 9x13 inch baking dish, layer half each of lasagna and sauce. Top with all the ricotta mixture and half the Mozzarella. Layer remaining lasagna, sauce and Mozzarella. Cover. Bake in a 350 degree oven until hot, about 45 minutes. Let cool, uncovered, 10 minutes before cutting. Garnish as desired. Refrigerate leftovers. Makes 12 servings.