Three-Cheese Lasagna

Ingredients

• 1 tablespoon oil
• 1 large onion, chopped
• 1/2 pound mushrooms, sliced
• 1/2 pound zucchini, sliced, with skin
• 1 clove garlic, crushed
• 1/2 teaspoon oregano, crushed
• 1/2 teaspoon dried rosemary
• 40 ounces spaghetti sauce
• 1 pound cottage or ricotta cheese
• 2 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese
• 1/2 pound UNCOOKED lasagna noodles

Instructions

1. In a glass bowl, combine oil, onion, mushrooms, zucchini, garlic, rosemary, oregano, 1/2 teaspoon salt and 1/8 teaspoon pepper.
2. Cover with plastic wrap. Turn back one corner to vent. Microwave on HIGH for 6 minutes, stirring once.
3. In a microwave-safe, shallow 3 1/2 quart baking dish, spread 1 cup sauce. Cover with 3 noodles; spread with half the ricotta or cottage cheese. Drain vegetable mixture. Arrange half the mixture over ricotta or cottage cheese. Sprinkle with half the mozzarella and 1/4 cup Parmesan; spoon 1 cup sauce over cheeses.
4. Repeat with remaining ingredients, ending with 3 noodles spread with 1 cup sauce; sprinkle with remaining Parmesan.
5. Cover; vent. Cook on MEDIUM for 35 to 40 minutes, rotating dish every 10 minutes, until noodles are tender.
6. Let stand, covered, for 5 minutes before cutting.