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Summer Lasagna

8 oz Can Tomato Sauce

1/4 ts Basil leaves

1/8 ts Fresh Ground Pepper

1 c Ricotta cheese

1 ts Parsley

1 lg Tomato

1 md Onion, chopped

1/4 ts Salt, optional

1/4 ts Oregano leaves

1/2 c Shredded Mozzarella Cheese

3 md Zucchini, about 9-in.long

2 tb 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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