Three‑Cheese Zucchini Lasagna

Sauté the diced onion in a pan with a few tablespoons of olive oil over medium heat until translucent, about 3–4 minutes.

Add the tomato sauce, black pepper, salt, onion powder, garlic powder, parsley flakes, and a pinch of grated romano cheese; stir and simmer the sauce over low heat for 10–12 minutes, stirring occasionally.

Heat a grill pan or skillet over medium‑high heat, add a couple of tablespoons of olive oil, and grill the zucchini slices, turning every few minutes, until lightly browned and tender, about 6–8 minutes total.

In a mixing bowl, whisk together the ricotta cheese, three eggs, and a pinch of salt until smooth and well combined.

Bring a large pot of salted water to a boil, add the lasagna noodles, and cook according to the package directions until al dente, roughly 8–10 minutes; drain and set aside.

Preheat the oven to 350°F (350°F).

In a rectangular baking dish, spread a few tablespoons of the tomato sauce, then layer noodles, the ricotta‑egg mixture, grilled zucchini, shredded mozzarella, and grated romano cheese; repeat the layers, finishing with a generous layer of mozzarella on top.

Cover the dish tightly with aluminum foil and bake for 45 minutes.

Remove the foil and broil on low for 5–10 minutes, watching closely, until the cheese on top is golden and bubbly.

Allow the lasagna to rest for a few minutes before serving to set the layers.