SUMMER LASAGNA


Course : Pasta
Serves: 6
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Ingredients:


8 ounces Can Tomato Sauce

1/4 teaspoon Basil leaves

1/8 teaspoon Fresh Ground Pepper

1 cup Ricotta cheese

1 teaspoon Parsley

1 large Tomato

1 medium Onion chopped

1/4 teaspoon Salt optional

1/4 teaspoon Oregano leaves

1/2 cup Shredded Mozzarella Cheese

3 medium Zucchini -- about 9-in.long

2 tablespoons Grated Parmesan Cheese
 

Preparation / Directions:


1. 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. 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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