Microwave Zucchini Lasagna (without noodles)
Source: Litton Microwave Cooking On a Diet
Serves 6

8 ounce tomato sauce
1 medium onion, chopped
1/4 teaspoon basil leaves
1/4 teaspoon salt (optional)
1/8 teaspoon pepper
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-inch 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.