Classic Lasagna Plus 2

Classic Lasagna Plus 2
The eggs and zucchini are the two pluses?they make the “total” difference!

1 pound ground beef
¾ cup chopped onions
2 tablespoons olive oil
1 can (28 ounces) Italian tomatoes
2 cans (6 ounces each) tomato paste
2 cups water
4 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon pepper
½ teaspoon oregano
8 ounces lasagna noodles
1 pound cottage or ricotta cheese
8 ounces mozzarella cheese, shredded
1 cup grated Parmesan cheese
3 hard-boiled eggs, sliced
2 cups thinly sliced zucchini

In large heavy pan, lightly brown beef and onion in oil. Add tomatoes (with juice), tomato paste, water, parsley, salt, garlic powder, pepper, and oregano, and simmer uncovered about 30 minutes. Meanwhile, cook lasagna noodles as directed. In 9" X 13" baking pan, spread about 1 cup of sauce. Then alternate layers of noodles, sauce, cottage or ricotta cheese, mozzarella, Parmesan, hard-boiled eggs, and zucchini, ending with sauce, mozzarella, and Parmesan. Bake at 350°F for 40-50 minutes, or until lightly browned and bubbling. Serves 6-8.