Meatless Zucchini Lasagna

• 6 lasagna noodles
• 1 medium onion, chopped
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 2 cups water
• 2 cans (6 ounces each) tomato paste
• 2-1/2 teaspoons each dried thyme, basil and oregano
• 3/4 teaspoon salt
• 3 medium zucchini, thinly sliced
• 1 large egg, lightly beaten
• 1 carton (15 ounces) part-skim ricotta cheese
• 2 cups shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese

1. Cook noodles according to package directions. Meanwhile, in a
2. , saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Place zucchini in a large saucepan; add 1/2 in. water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese.
4. Drain noodles. Place 1/2 cup tomato sauce in a 13x9-in. baking dish coated with cooking spray; top with three noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers.
5. Cover and bake at 375u0b0 for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

lasagna noodles, onion, olive oil, garlic, water, tomato paste, thyme, salt, zucchini, egg, ricotta cheese, mozzarella cheese, parmesan cheese

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