1 tbsp. olive oil
1 lg. onion, chopped
1/2 lb. mushrooms, sliced
1/2 lb. zucchini or yellow squash, sliced
1 med. clove garlic, crushed
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. dried oregano leaves, crushed
1 (40 oz.) jar spaghetti sauce
1/2 lb. uncooked lasagna noodles
1 container (15 oz.) Ricotta cheese
2 c. (8 oz.) shredded Mozzarella cheese
3/4 c. grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper

1. In glass bowl, combine oil, onion, mushrooms, zucchini, garlic, rosemary, oregano, 1/2 tsp. salt and 1/8 tsp. pepper. Cover with plastic wrap. Turn back one corner to vent. Cook on High 6 minutes, stirring once.

2. In microwave safe shallow 2 1/2 quart baking dish, spread 1 cup sauce. Cover with 3 noodles; spread with half the mixture over Ricotta. Drain vegetable mixture over Ricotta. Sprinkle with half the Mozzarella and 1/4 cup Parmesan; spoon 1 cup sauce over cheese. Repeat with remaining ingredients, ending with 3 noodles. Spread with 1 cup sauce. Sprinkle with remaining Parmesan.

3. Cover; vent. Cook on medium 35 to 40 minutes, rotating dish every 10 minutes until noodles are tender. Let stand, covered, 5 minutes. Makes 8 servings.