Recipe: Microwave Zucchini Lasagna (no noodles, Litton Microwave cookbook, 1980's)

MICROWAVE ZUCCHINI LASAGNA
(without noodles)

FOR THE SAUCE:
1 (8 ounce) can tomato sauce
1 medium onion, chopped
1/4 teaspoon basil leaves
1/4 teaspoon salt (optional)
1/8 teaspoon ground black pepper
1/4 teaspoon oregano leaves
FOR THE FILLING:
1 cup ricotta cheese
1/2 cup shredded Mozzarella cheese
1 teaspoon dried parsley flakes
FOR THE LASAGNA:
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.

Makes 6 servings
Source: Litton Microwave Cooking On a Diet, 1980's