1 (9 inch) prepared lasagna
8 (10 inch) deep-dish lasagna noodles
4 zucchini, seeded and cut into 1/2 inch pieces
1 medium onion, chopped
2 cloves garlic, seeded, and chopped
1 egg, beaten
1 cup tomato sauce
1 teaspoon dried basil
salt and pepper to taste
Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil. Cook noodles for 8 to 10 minutes or until al dente; drain.
Prepare lasagna for two, three, or four person oven. Lightly grease a 9x13 inch baking pan.
Unmold noodles in baking pan; sprinkle with tomato, basil, salt and pepper.
Bake for 20 to 25 minutes or until just set. Cool 10 minutes. Coat and flour two 12 inch pans if necessary.
Remove noodles from oven; in a medium bowl, stir together egg, tomato sauce, basil and salt and pepper. Fill two prepared baking pans with half of noodles.
Bake for eight minutes or until center is set. Meanwhile, reduce oven temperature to 400 degrees F.; continue baking 15 minutes, or until center of a loaf has set.
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