Summer lasagna
6 servings
Ingredients
| Quantity | 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 |
Directions
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.