Zucchini Lasagna

Ingredients

Preheat oven to 350 degrees.
Combine ricotta, eggs, parsley, basil, salt and pepper, and mix thoroughly.
Slice zucchini lengthwise into thin strips by standing it up and cutting in a downward direction, leaving the skin on.
In a 9x13 baking dish, pour enough sauce to cover the bottom.
Place one layer of zucchini strips in the bottom of the pan, making sure not to overlap.
Spread a small amount of ricotta cheese mixture over the zucchini, add sauce and smooth over the cheese, then sprinkle with Parmesan and mozzarella cheese.
Repeat the previous two steps until you have completed three layers.
Cover with foil and bake approximately 40 minutes.
Remove from oven and let the lasagna rest for 20 minutes before serving.

Depending on the size of the zucchini, you may have to lay one full zucchini strip with a half of zucchini strip beside it.
They should not overlap because it will be too thick in those areas.
To make consistent sized strips, use a mandolin to slice zucchini.