Heat the oven to 400ºF. Cook the noodles to desired doneness as directed on package, drain. In a small bowl, combine the ricotta cheese, Parmesan cheese, parsley, pepper and egg, set aside. In a 13 x 9 inch 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 two more times. Spoon the remaining 1/4 of the tomato sauce over top, sprinkle with mozzarella cheese. Cover with foil. Bake at 400ºF. for 15 minutes. Remove foil, bake an additional 20 to 25 minutes or until hot and bubbly around edges. Let stand for 10 minutes before serving. Makes 8 servings

Zucchini Lasagna with Walnuts

2 medium zucchini
4 teaspoons olive oil
2 large carrots, finely chopped
2 large onions, finely chopped
4 cloves garlic, minced
2 cups purchased marinara sauce
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1/8 teaspoon pepper
1-1/2 cups shredded mozzarella cheese (6 ounces)
1/2 cup grated Parmesan cheese
6 no-boil lasagna noodles*1/2 cup chopped walnuts

Trim ends off zucchini. Thinly slice zucchini lengthwise. (You should have 9 slices total, about 1/8 inch thick.) Place in a single layer on a lightly greased baking sheet; brush lightly with 1 teaspoon of the olive oil. Broil 3 to 4 inches from heat about 5 minutes or until crisp-tender, turning once; cool. Grease a 2-quart square baking dish; set aside. In a large saucepan heat the remaining 3 teaspoons olive oil over medium-high heat. Add the carrots, onions, and garlic; cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. In a small mixing bowl toss together the mozzarella cheese and Parmesan cheese; set aside. In the prepared baking dish arrange 2 noodles. Spread with a third of the sauce. Sprinkle with a third of the nuts. Top with a third of the zucchini, then sprinkle with a third of the cheese mixture. Repeat layering, alternating direction of the zucchini in each layer and finishing with the zucchini; set remaining cheese aside. Bake, covered, in a 375ºF. oven for 20 minutes. Uncover and sprinkle with the remaining cheese mixture. Bake, uncovered, about 20 minutes more or until heated through. Let stand for 15 minutes before serving. Makes 6 main-dish servings. *Note: All brands of no-boil lasagna are not the same size. Use enough noodles to have 3 even, single layers. To make ahead: Prepare lasagna as directed, except do not bake. Wrap, label, and freeze for up to 1 month. Freeze cheese for topping separately. To serve, thaw in the refrigerator overnight. Bake, covered, in a 350ºF.  oven for 1 hour. Sprinkle with reserved cheese. Bake, uncovered, about 15 minutes more or until heated through. Let stand 15 minutes before serving. This great recipe was found in Better Homes and Gardens: