Recipe

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• 1 cup onion, chopped
• 3/4 cup celery, chopped
• 1/3 cup green pepper, chopped
• 1 1/2 tsp oregano
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp worcestershire sauce
• 1/8 tsp pepper
• 3 tbsp butter
• 28 oz tomatoes
• 1 cup water
• 1 tsp sugar
• 1 1/4 cups mozzarella cheese, shredded
• 9 lasagna noodles, uncooked
• 2 cups zucchini, sliced thinly

• 1 In a 2 quart saucepan, cook onions, celery and green pepper in butter until tender.
• 2 Add tomatoes, water and season- ings.
• 3 Bring to a boil.
• 4 Reduce heat. Simmer over low heat, uncovered, for 30 minutes.
• 5 Remove from heat. Add 3/4 cup of the cheese. Stir until smooth.
• 6 In a 12 x 8-inch baking dish, spread 1 cup of sauce. Top with 3 noodles, 1 cup zucchini and 1 cup sauce. Repeat noodles, zucchini and sauce, noodles and sauce. Sprinkle with remaining cheese. Cover tightly with foil.
• 7 Bake at 350 degrees for 45 minutes.
• 8 Remove foil and bake 15 minutes longer.
• 9 Remove from oven.
• 10 Let stand 15 minutes.