Summer Lasagna

• 1 (8 oz.) can tomato sauce
• 1/4 tsp. basil leaves
• 1/4 tsp. oregano leaves
• 1/2 c. shredded Mozzarella cheese
• 3 medium zucchini (about 9-inches long)
• 1 large tomato, sliced
• 1 medium onion, chopped
• 1/4 tsp. salt and pepper
• 1 c. Ricotta cheese
• 1 tsp. parsley flakes
• 2 Tbsp. grated Parmesan cheese

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

tomato sauce, basil, oregano leaves, mozzarella cheese, zucchini, tomato, onion, salt, ricotta cheese, parsley flakes, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003924 (may not work)