Easy Zucchini Lasagna

• 1 pound ground beef
• 1/2 cup chopped onion
• 2 jars (24 ounces, one 14 ounces) spaghetti sauce
• 1 can (15 ounces) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon fennel seed, crushed
• 1 teaspoon minced garlic
• 9 no-cook lasagna noodles
• 2 cups sliced zucchini
• 1 cup ricotta cheese
• 1 carton shredded Asiago cheese

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, tomatoes, basil, oregano, fennel and garlic. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Spread 1-1/2 cups meat sauce in a greased 13x9-in. baking dish. Top with three noodles. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the zucchini, 1/2 cup ricotta cheese and 1/2 cup Asiago cheese. Repeat layers. Top with remaining noodles, sauce and Asiago cheese.
3. Cover and bake at 375u0b0 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 5 minutes before cutting.

ground beef, onion, spaghetti sauce, tomatoes, basil, oregano, fennel, garlic, noodles, zucchini, ricotta cheese, asiago cheese

Taken from www.tasteofhome.com/recipes/easy-zucchini-lasagna/ (may not work)