2 cloves garlic, minced
1 Tbsp olive oil
4 cups chopped zucchini
1 tsp dried basil
½ tsp dried oregano
16 oz ricotta cheese
2 Tbsp fresh parsley, chopped
2 eggs whites
2 – 26 oz jars tomato or pasta sauce (I used diced tomatoes) divided
1 – 16 oz package lasagna noodles (I use no boil ones)
2 cups shredded mozzarella cheese, divided

In a sauce pan sauté the garlic in oil. Add zucchini, basil, oregano. Add 2 cups of the tomato sauce (or diced tomatoes). Simmer 5-10 minutes. Meanwhile combine ricotta cheese with parsley and egg whites. Set aside. To assemble lasagna, pour some of the tomato sauce onto the bottom of a 9 x 13 inch baking dish. Lay a flat layer of 4 lasagna noodles, then ½ of the zucchini mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat a layer of 4 lasagna noodles, then top with the ricotta mixture. Add the third layer of noodles, the remaining zucchini mixture, and the remaining mozzarella cheese. Top with more tomato sauce. Bake at 350 degrees for 45 minutes or until sauce bubbles.