Summer Lasagna
Yield
6 servingsPrep
30 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
tomato sauce
|
|
| ¼ | teaspoon |
basil
|
*
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 | cup |
ricotta cheese
|
|
| 1 | teaspoon |
parsley leaves
|
|
| 1 | large |
tomatoes
|
|
| 1 | medium |
onions
chopped |
|
| ¼ | teaspoon |
salt
optional |
|
| ¼ | teaspoon |
oregano
|
|
| ½ | cup |
mozzarella cheese
shredded |
*
|
| 3 | medium |
zucchini
|
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
tomato sauce
|
|
| 1.3 | ml |
basil
|
*
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 237 | ml |
ricotta cheese
|
|
| 5 | ml |
parsley leaves
|
|
| 1 | large |
tomatoes
|
|
| 1 | medium |
onions
chopped |
|
| 1.3 | ml |
salt
optional |
|
| 1.3 | ml |
oregano
|
|
| 118 | ml |
mozzarella cheese
shredded |
*
|
| 3 | medium |
zucchini
|
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
Directions
Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl, set aside.
In medium bowl, combine ricotta, mozzarella and parsley.
Set aside.
Peel zucchini and cut off ends.
Slice zucchini lengthwise into strips.
Arrange strips in 8x8-inch baking dish .
Cover with wax paper.
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.
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.
Spread half of tomato sauce mixture over tomatoes; top with zucchini slices.
Pour remaining sauce over zucchini and sprinkle with Parmesan.
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.
