Preheat your oven to 350 degress, and spray a pan with oil. (I used a 10" by 10" pan and 3 small (6" to 8" zucchini for this recipe, as well as one onion)
Trim the ends off the zucchini. Dice the onion and set aside.
Using a wide vegetable peeler or cheese slicer, carefully begin at the tip of a zucchini and pull down to cut wide, thin slices of zucchini. These will serve as your lasagna noodles! (It sometimes makes it easier to slice if you quarter-turn the zucchini every so often). Continue slicing thin strips til all zucchini are used. (I do not peel strips once I have reached the center of the zucchini... I just toss the "core" to the chickens.)
Layer the zucchini strips across the bottom of the pan, first one way, then the other til you have about threee thin layers of zucchini on the bottom. Season as desired.... I sprinkle the top of the zucchini layer with salt, pepper, garlic powder, dried basil, and a pinch of cayenne pepper.
Next sprinkle with some of the diced onion, and top that off with a handful or two of shredded cheese; I used mozzerella and parmesan.
Carefully spoon on your favorite pasta sauce, spreading gently to cover. Repeat this process three times, and top the final layer of pasta sauce with more cheese. Cover with foil and bake for 10 minutes, then turn pan in oven and bake 10 more minutes. Then remove foil from top of pan, and bake an additional 10 minutes.
Also, you may decide to add a layer of crumbled, cooked sausage or hamburger to the recipe, either vegetarian or regular. I made this particular batch with Veggie Patch's Jalapeno Cheddar Veggie Sausages... scrumptious!