Mushroom Zucchini Lasagna

1-1/4 pounds zucchini, divided
1/2 pound fresh mushrooms, sliced
1 large onion, finely chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
6 tablespoons minced fresh parsley, divided
2 tablespoons sugar
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
3 eggs
2 cups (8 ounces) shredded part-skim mozzarella cheese
1-1/2 cups ricotta cheese
1 package (8 ounces) cream cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon onion powder
9 lasagna noodles, cooked, rinsed and drained
2 tablespoons shredded Parmesan cheese

Finely dice 1/2 cup zucchini; set aside. Slice the remaining zucchini. In a large saucepan, saute the sliced zucchini, mushrooms, onion and garlic in oil until tender.

Stir in the tomatoes, 3 tablespoons parsley, sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes.

In a mixing bowl, combine the eggs, mozzarella, ricotta, cream cheese, grated Parmesan, onion powder and remaining parsley, salt and pepper.

Spread 1 cup of the tomato sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of the cheese mixture and a third of the remaining sauce. Repeat layers once. Top with remaining noodles and sauce.

Cover and bake at 350° for 35 minutes. Uncover; sprinkle with diced zucchini and shredded Parmesan. Bake 10-15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Makes 12 servings.