3 pounds large zucchini — scrubbed
1 quart spaghetti sauce or thick tomato sauce
1 cup bread crumbs
2 pounds ricotta cheese
4 eggs — lightly beaten
2 tablespoons parsley — chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil salt and pepper — to taste
1 cup grated Parmesan or Romano cheese
1 pound mozzarella cheese — coarsely grated
….
Scrub zucchini, trim ends and cut (unpeeled) into long, thin slices. Bring about 1″ water to boil in a soup pot and add 1 teaspoon salt; cook zucchini just until limp and translucent, about 5 minutes. Drain on absorbent towels. In a 9″x14″x2″ pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini over this, placing slices side-by-side to cover bottom completely. Combine ricotta cheese, eggs, parsley, seasonings, half the Parmesan cheese and half the remaining crumbs. Spoon half of this mixture on top of zucchini. Sprinkle with half the mozzarella cheese. Repeat layers of tomato sauce, zucchini (reserving 6 slices), ricotta mixture. Cover with most of remaining tomato sauce; arrange zucchini on top, drizzle with remaining sauce and mozzarella. Combine remaining crumbs and Parmesan cheese; sprinkle over top. Bake in a 350 degree oven about 1 hour for large pan, 45 minutes for small, or until top is browned. Let stand 20 minutes before cutting (it reheats well).
Lasagna with Meat Sauce:
Prepare as above, but reduce ricotta cheese to 1 pound; use only 2 eggs. Brown 1 chopped onion in skillet with 1 tablespoon oil. Brown 1 pound ground beef in skillet, breaking up with fork. Discard any excess fat. Stir in tomato sauce, adjust seasonings. Assemble layers, bake as above.