Easiest Lasagna EVER (and Gluten Free!) IF Friendly

Ingredients 

• 1 pound lean grass fed ground beef or ground deer
• 1 (32 ounce) jar organic /soy free spaghetti sauce
• 32 ounces 2% Fage
• 3 cups shredded or sliced organic mozzarella cheese
• 2 eggs
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• 2 teaspoons dried parsley
• salt to taste
• ground black pepper to taste
• 2-3 (depending on size) sliced zucchini's (NOT cooked.  And sliced however your heart desires, horizontal or vertical)
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1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes. Set aside.
2. In a large bowl, mix together the Fage, eggs, dried parsley, salt and ground black pepper.  Feel free to toss in some other herbs, dried or fresh.  A little basil or oregano tastes awesome!
3. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with slicked zucchini, 1 3/4 cup of the cheese mixture, mozzarella, and 1/4 cup sauce. Repeat layers twice. Top with zucchini slices and remaining sauce, remaining mozzarella and some Parmesan cheese if you want. Cover with aluminum foil.
4. Bake in a preheated 350 degree F(175 degrees C) oven for 30 minutes. (it might drip!)  Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.