50+ Friends Club Cookbook
Pasta and Rice

Return to
Cookbook Index   |   Chapter Index

Summer Lasagna

From the Kitchen of: Shelley

  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 moisture; 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.