Recipe: Quick Vegetable Lasagna (microwave)

QUICK VEGETABLE LASAGNA

"Nothing beats the taste of old-fashioned lasagna made with long-simmered tomato sauce, but in a pinch, this shortcut version is a great stand-in. To save time, buy oven-ready lasagna noodles available in supermarkets or cook regular lasagna noodles."

1 Tbsp. olive oil
1 red or green bell pepper
1 zucchini
2 cups sliced mushrooms
1 tsp. dried basil leaves
25 oz. tomato pasta sauce with sun-dried tomatoes
1 egg
1 cup ricotta cheese
1/4 cup Parmesan cheese
Salt and pepper
9 oven-ready lasagna noodles
1 1/2 cups shredded Friulano, Fontina or mozzarella cheese

In casserole dish, combine oil, red pepper, zucchini, halved lengthwise and sliced, mushrooms and basil. Microwave, covered, on high 4-6 minutes, stirring once, until vegetables are just tender.

Stir in tomato pasta sauce.

In bowl, beat egg. Stir in ricotta and freshly grated Parmesan cheeses. Season with salt and freshly ground pepper to taste.

Spoon some sauce into bottom of baking dish to form thin layer. Layer 3 lasagna noodles over top. Spread 1/3 of remaining sauce over noodles. Cover with 3 more lasagna noodles. Spread with another 1/3 of sauce. Spread ricotta filling over top.

Cover with remaining noodles and top with remaining sauce. Cover with plastic wrap and turn back 1 corner to vent. Microwave on high 5 minutes. Reduce to medium (50 percent) and microwave 12-16 minutes or until center is hot and noodles are just tender.

Sprinkle with grated Parmesan and microwave, uncovered, on high 1-2 minutes or until melted. Let stand 10 minutes before cutting into squares.

Servings: 6
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