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Summer Lasagna Microwave
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Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl, set aside. Combine ricotta, Mozzarella and parsley. Set aside. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange zucchini in an 8" square 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 zucchini 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