Summer lasagna

Yield: 6 servings

Measure Ingredient
8 ounces Can Tomato Sauce
¼ teaspoon Basil leaves
⅛ teaspoon Fresh Ground Pepper
1 cup Ricotta cheese
1 teaspoon Parsley
1 large Tomato
1 medium Onion, chopped
¼ teaspoon Salt, optional
¼ teaspoon Oregano leaves
½ cup Shredded Mozzarella Cheese
3 mediums Zucchini, about 9-in.long
2 tablespoons Grated Parmesan Cheese

1. Combine tomato sauce, onion, basil, salt, pepper & oregano in small mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and parsley. Set aside. 2. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with wax paper. 3. Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time.

Drain liquid; place zucchini on towels to absorb excess moisure; cool slightly. 4. Layer 4 to 6 of the strips in the bottom of baking dish.

Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes. 5. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan. 6. Reduce power to 50% (medium). Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving.

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