Zucchini Lasagna - cooking recipe

Ingredients

2 (1 lb.) very large zucchini
1 c. chopped onion
1 tsp. minced garlic
3 Tbsp. vegetable oil
1 (16 oz.) jar chunky spaghetti sauce
15 oz. Ricotta cheese
8 oz. Mozzarella cheese, grated
2 eggs
1/4 c. chopped parsley
1 tsp. dried basil
1/2 tsp. salt and pepper
basil sprigs for garnish

Preparation

Bring large pot of salted water to a boil.
Cut zucchini lengthwise into 1/8-inch thick slices.
Parboil in 3 batches, 5 to 6 minutes.
Remove from pot and drain well on paper towels.
In large saucepan, saute onion and garlic in oil over medium-high heat until soft, but not brown, 6 to 8 minutes.
Add spaghetti sauce.
Bring to a boil.
Reduce heat and simmer, uncovered, for 10 minutes.