Summer Lasagna

Recipe Ingredients

1		Tomato sauce
1/4 teaspoon	1.3ml	Basil leaves
1/8 teaspoon	0.6ml	Fresh ground pepper
1 cup	146g / 5.1oz	Ricotta cheese
1 teaspoon	5ml	Parsley
1 teaspoon	5ml	Tomato (large)
1 teaspoon	5ml	Onion - chopped (medium)
1/4 teaspoon	1.3ml	Salt - optional
1/4 teaspoon	1.3ml	Oregano leaves
1/2 cup	73g / 2.6oz	Shredded mozzarella cheese
3 cups	711ml	Zucchini - about 9-in.Long (medium)
2 tablespoons	30ml	Grated parmesan cheese

Recipe Instructions

1.

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.

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.

Source:
Mario Batali

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