1 lb bulk Italian Sausage
1 large onion, chopped
2 garlic cloves, minced
2 cans (28oz) crushed tomatoes
1 can (6oz) tomato paste
1/3 cup minced fresh parsley
2 teaspoons sugar
2 t dried oregano
1/4 t pepper
3 medium zucchini sliced legthwise
1 T butter or margarine
1 egg
15 oz ricotta cheese
3/4 cup plus 2 T grated Parmesan cheese, divided
6 lasagna noodles, cooked and drained
3 cups (12 oz) shredded mozzarella cheese

In a large skillet, cook sausage, onion and garlic over medium heat until meta is no longer pink.; drain., Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occastionally. In another large skillet, cook the zucchini in butter until tender. In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside.

Spread 1-1/2 cups meat sauce in an ungreased 13x9x2 in baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups of mozzarella cheese and 2 cups meet sauce. Layer with remaining noodles, zucchini and ricotta mixture. Top with 2 cups meet sauce.

Bake uncovered, at 350 degrees for 45-55 minutes or until bubbly. Sprinkle with remaining mozzarella and Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Serve with remaining meat sauce or save for another use.

Yield: 12 servings