1 c. chopped onion
3/4 c. chopped celery
1/3 c. chopped green pepper
1 (28 oz.) can crushed tomatoes
1 c. water
1 1/2 tsp. oregano leaves
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
1 1/4 c. shredded Mozzarella cheese
9 lasagna noodles, uncooked
2 c. thinly sliced zucchini

In 2-quart saucepan, cook onions, celery, and green pepper in butter until tender. Add tomatoes, water and seasonings. Bring to boil, reduce heat. Simmer over low heat uncovered 30 minutes. Add 3/4 cup Mozzarella cheese. Stir until smooth.

Preheat oven to 350 degrees. In 8x12x2 inch baking dish, spread 1 cup of sauce. Top with 3 noodles, 1 cup zucchini, and 1 cup of sauce. Repeat layers of noodles, zucchini, sauce. Sprinkle with remaining 1/2 cup cheese. Cover tightly with foil. Bake 45 minutes.