8 oz. uncooked lasagna noodles
15 oz. carton Ricotta cheese
1/4 c. grated Parmesan cheese
2 tbsp. finely chopped fresh parsley
Dash of pepper
1 egg, slightly beaten
2 (15 oz.) cans tomato sauce
2 c. thinly sliced zucchini
4 oz. shredded Mozzarella cheese

Heat oven to 400 degrees. Cook noodles to desired doneness as directed on package. Drain; rinse with hot water.

In small bowl, combine Ricotta cheese, Parmesan cheese, parsley, pepper and egg; set aside.

In 9x13 pan, layer 1/4 of the tomato sauce, 1/3 of the cooked lasagna noodles, 1/3 of the cheese mixture and 1/3 of the sliced zucchini; repeat layers 2 more times.

Spoon remaining 1/4 of the tomato sauce over top. Sprinkle with Mozzarella cheese. Cover with foil. Bake at 400 degrees for 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until hot and bubbly around sides. Let stand 10 minutes before serving.