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In a large heavy pan, lightly brown beef and onion in oil. Add tomatoes(with juice), tomato paste, water, parsley, salt, garlic powder, pepper and oregano, simmer uncovered about 30 minutes. Meanwhile, cook lasagna noodles as directed. In a 13 x 9 inch baking pan, spread about 1 cup of sauce. Then alternate layers of noodles , sauce, cottage or ricotta cheese, mozzarella, parmesan, hard boiled eggs, and zucchini, ending with sauce, mozzarella, and parmesan. Bake at 350 degrees for 40 to 50 minutes, or until lightly browned and bubbling.
Note: The eggs and zucchini are the two pluses--they make the "total" difference.
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