Zucchini Lasagna - cooking recipe

Ingredients

1/4 c. margarine or 4 Tbsp. oil
4 c. zucchini, sliced 1/4-inch thick
1/2 c. onion, finely chopped
2 Tbsp. flour
4 c. canned whole tomatoes, undrained
1/2 c. tomato paste
1 beef flavored bouillon cube
1 tsp. oregano
1 tsp. sugar
1/2 tsp. garlic powder
8 ounces lasagna noodles, cooked
2 c. Ricotta cheese
1/2 c. each Parmesan and Romano cheese, grated (mixed)
2 c. shredded Mozzarella cheese

Preparation

In a large skillet or kettle, cook zucchini and onion in margarine until tender-crisp.
Stir flour into zucchini.
Set aside.