Summer Lasagna

Directions

1. 1
   Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl; set aside.
2. 2
   In medium bowl, combine Ricotta, Mozzarella and parsley.
3. 3
   Set aside.
4. 4
   Peel zucchini and cut off ends.
5. 5
   Slice zucchini lengthwise into strips.
6. 6
   Arrange strips in 8 x 8-inch baking dish.
7. 7
   Cover with wax paper.
8. 8
   Microwave at High, 6 to 8 minutes or until fork-tender, rearranging after half the time.
9. 9
   Drain liquid; place zucchini on paper towels to absorb excess moisture.
10. 10
    Cool slightly.
11. 11
    Layer 4 to 6 of the strips in the bottom of baking dish.
12. 12
    Reserve 6 strips for second layer. Spread Ricotta mixture over zucchini.
13. 13
    Layer with sliced tomatoes. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices.
14. 14
    Pour remaining sauce over zucchini and sprinkle with Parmesan.
15. 15
    Reduce power to 50% (Medium).
16. 16
    Microwave, uncovered, 20 to 25 minutes or until zucchini is tender and mixture is hot in center.
17. 17
    Let stand 5 minutes before serving. Serves 6.