Summer Lasagna Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
| Tomato sauce | 1 Can (10oz) | |
| Onion | 1 Medium, chopped | |
| Basil leaves | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Oregano leaves | 1/4 Teaspoon | |
| Ricotta cheese | 1 Cup (16 tbs) | |
| Shredded mozzarella cheese | 1/2 Cup (16 tbs) | |
| Parsley flakes | 1 Teaspoon | |
| 3 medium zucchini, about 9-in. long | ||
| Tomato | 1 Large, sliced | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
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 8x8-in 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.
In medium bowl combine ricotta, mozzarella and parsley.
Set aside.
Peel zucchini and cut off ends.
Slice zucchini lengthwise into strips.
Arrange strips in 8x8-in 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.
Chef
