In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add contents of the lasagna dinner sauce mix, water, tomatoes, corn and Parmesan cheese; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Add the lasagna noodles and zucchini. Cover and simmer for 10 minutes or until noodles are tender. Serve immediately.