I picked up a box of whole wheat lasagna noodles not long ago, and read the recipe on the side. My traditional lasagna recipes, though very good, was an hours-long job to make. I started with the recipe on the box, exchanged zucchini for meat, added the parsley, and changed the assembly method. So I guess you could call this Ruth's Quick Zucchini Lasagna.

Quick Zucchini Lasagna

5-6 c canned spaghetti sauce
1 box whole wheat lasagna noodles
1 lb ricotta or cottage cheese
8 oz mozzarella cheese, shredded (or to taste)
3/4 c grated Parmesan cheese
2 T fresh or dried parsley, chopped
1-2 lb zucchini, not peeled, sliced thin

1. Mix the ricotta cheese, the Parmesan cheese, and the parsley together.

2. Layer in a 13-inch cake pan:

Layer 1, 1 c sauce.
Layer 2, uncooked noodles
Layer 3, 1 and 1/3 c sauce
Layer 4, half the zucchini
Layer 5, half of the ricotta cheese mixture

Repeat layers 2-5, pressing the noodles into the cheese mixture.

Finish with another layer of noodles, and enough sauce to completely cover the noodles.

Top with the shredded mozzarella cheese.

Bake at 350 for 45-55 minutes. Allow to stand for 15 minutes before serving.

Top with a spoonful of spaghetti sauce, if desired.