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Summer Lasagna - Microwave

8 ounce tomato sauce
1 medium onion, chopped
1/4 teaspoon basil leaves
1/4 teaspoon salt (optional)
1/8 teaspoon pepper (freshly ground will give a better taste)
1/4 teaspoon oregano leaves
1 cup ricotta cheese
1/2 cup mozzarella, shredded
1 teaspoon parsley
3 medium zucchini, about 9 inches long
1 large tomato, sliced
2 Tablespoons grated Parmesan

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

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