Zucchini Lasagna

Another Contadina recipe.  Haven't actually made this but I will. Funny, the recipe doesn't show cook 
temp! I'll assume it's a 350 oven, cook time 1 hour 10 minutes, tho that seems a bit long to me.

•  24 oz. Contadina® Tomato Sauce 
• 1 14.5 oz. Can Contadina® Stewed Tomatoes with Onions, Celery,  Green Peppers
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 1 tsp. Italian seasoning
• 1/8 tsp. pepper
• 1 lb. ground beef
• 3/4 tsp. seasoned salt
• 6 zucchini sliced 1/8-inch thick
• 2 cups mozzarella cheese, shredded
• 15 oz. ricotta cheese
• 3 Tbsp. Parmesan cheese, grated

1. COMBINE tomato sauce, stewed tomatoes, salt, sugar, Italian herb seasoning and pepper in medium saucepan. Simmer uncovered 25 minutes, stirring occasionally.

2. Meanwhile, BROWN beef in medium skillet; drain. Stir in seasoned salt and tomato sauce mixture. Butter bottom of 13 x 9-inch baking dish.

3. LAYER bottom of dish with half of zucchini slices; sprinkle lightly with salt. Spread half of ground beef mixture over zucchini. Sprinkle with mozzarella cheese and evenly spread all the ricotta cheese. Top with remaining zucchini slices; sprinkle lightly with salt. Spread with remaining beef mixture. Sprinkle Parmesan cheese on top.