For Fresh Tomato Sauce:

1. Heat a large cast iron frying pan and place the cherry tomatoes in the pan to slightly char.
2. Add the onion, garlic and olive oil and continue to sauté until the garlic is fragrant. Gently, crush the tomatoes. Be careful, since they will splatter.
3. Season with the spices and add the crushed tomatoes, fresh basil, wine and the grated cheese.
4. Let simmer and taste for seasoning. If necessary, re-season.
5. Gently, simmer for 20 – 30 minutes.

For the Lasagna:

1. Preheat the Oven 350 degrees F.
2. Set up two shallow dishes one with the beaten eggs with a splash of milk and another with flour seasoned with the salt, black pepper and dried oregano.
3. Dredge the zucchini slices first in the flour then in the egg-wash and again in the flour.
4. Heat a large cast iron frying pan with ¼ inch of corn oil and place a few zucchini slices in the pan. Do not overcrowd the pan.
5. When on side get slightly golden carefully turn over and let the other side get golden. This takes about 2 – 3 minute per side.
6. Set on a dish prepared with paper towels to drain the excess oil.
7. Using a medium sized baking pan place a spoonful or two of sauce at the bottom of the pan and line with the prepared zucchini slices.
8. Top with spoonful’s of sauce, shredded mozzarella, fresh basil slices then going in the other direction place more slices of prepared zucchini and repeat this process finishing with shredded mozzarella, grated cheese a drizzle of olive oil and dried basil, sea salt and fresh ground black pepper.
9. Place in the oven with a loose tin-foil top for the first 15 minutes, then remove the tin foil and cook for another 25 – 30 minutes.
10. Serve with the fresh sauce and your favorite pasta, grated cheese and a drizzle of olive oil and fresh ground black pepper and red pepper flakes.