Zucchini Lasagne - cooking recipe

Ingredients

2 large zucchini (1 lb. each)
1 c. chopped onions
1 tsp. minced garlic
3 Tbsp. olive oil
1 (16 oz.) jar spaghetti sauce
15 oz. Ricotta cheese
8 oz. Mozzarella cheese, grated
2 eggs
1 tsp. salt
1/2 tsp. pepper
basil sprigs for garnish

Preparation

Bring a large pot of salted water to a boil.
Cut zucchini lengthwise into 1/8-inch thick slices.
Parboil in 3 batches for 5 to 6 minutes.
Remove from pot; drain on paper towel.