Zucchini Lasagna

3 lbs large Zucchini, scrubbed
1 quart tomato sauce
1 cup bread crumbs
1 lb ricotta cheese
4 eggs, lightly beaten
2 T parsley
1/2 t oregano
1/2 t basil
salt & pepper to taste
1 cup grated Parmesan or Romano cheese
1 lb mozzarella cheese, coarsely grated

Slice Zucchini into long slices. Cook in boiling water just until limp, about 5 minutes. Drain on paper towel.

Combine ricotta, eggs, parsley, seasoning and half of the Parmesan and half of the bread crumbs, set aside.

In a 9x13 pan, spoon a thin layer of tomato sauces. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini. Spoon half of the ricotta mixture. Sprinkle with half the mozzarella cheese. Arrange the rest of the zucchini, tomato sauce, bread crumbs, ricotta mixture, mozzarella, and parmesan.

Bake in a 350º oven for about 1 hour of until top is brown. Let stand 20 minutes before cutting.