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Title: Summer Lasagna
Categories: Italian Cheese Pasta
Yield: 6 Servings

8ozCan Tomato Sauce
1/4tsBasil leaves
1/8tsFresh Ground Pepper
1cRicotta cheese
1tsParsley
1lgTomato
1mdOnion, chopped
1/4tsSalt, optional
1/4tsOregano leaves
1/2cShredded Mozzarella Cheese
3mdZucchini, about 9-in.long
2tbGrated Parmesan Cheese

1. Combine tomato sauce, onion, basil, salt, pepper & 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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