Summer Lasagna - cooking recipe

Ingredients

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

Preparation

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 8 x 8-inch baking dish.
Cover with wax paper.
Microwave at High, 6 to 8 minutes or until fork-tender, rearranging after half the time.
Drain liquid; place zucchini on paper towels to absorb excess moisture.
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. Serves 6.