Make Marinara Sauce   

1. Add canola oil to a saucepan over medium-high heat.  Add onions and sauté onions until soft and translucent, about 5 minutes. Remove from pan and set aside.  Do not discard pan with oil
2. Meanwhile in a food processor, blend tomatoes for about 30 seconds or until just smooth
3. Add the pureed tomatoes to the pot with the oil.  Add the cooked onions. Season with salt and pepper
4. Bring to a boil then lower heat and let simmer for approximately 45-60 minutes over medium-low heat, adding a few (whole or chopped) basil leaves after 45 minutes

Note:This recipe makes more sauce than you will need for the lasagna but extra can be stored in individual containers and refrigerated for use within 1 week, or freezed for up to 3 months

1. For the egg wash, using a fork mix 4 eggs, ½ cup grated Romano cheese, ½ tsp salt and ½ pepper in a large bowl and set aside
2. Heat 2 cups canola oil or enough to fill a large skillet ½" on high heat
3. Dredge zucchini slices in flour, then dip in the egg mixture
4. Place in the hot oil and fry until golden brown, about 30 seconds each side
5. Remove each piece to a tray lined with paper towels while assembling filling

Prepare Ricotta Filling

1. In a large bowl, using a fork mix 1 lb ricotta cheese, 1 egg, ½ tsp pepper, ½ tsp salt, ⅓ cup grated Romano cheese and chopped fresh parsley

Assemble & Bake Lasagna

1. Preheat oven to 375º
2. Layer the bottom of a baking dish with some marinara sauce
3. Place fried zucchini slices on top of sauce
4. Top with another layer of marinara
5. Next, spread with a layer of the ricotta filling
6. Sprinkle with half of the mozzarella cheese
7. Add a 2nd layer of zucchini slices going in the opposite direction of the 1st
8. Top with another layer of marinara and another layer of mozzarella cheese
9. Cover with foil and bake 25 minutes
10. Remove from oven and let sit 10-15 minutes before serving