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

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 Ricotta. Drain vegetable mixture, arrange half the mixture over Ricotta. Sprinkle with half the Mozzarella and 1/4 cup Parmesan, spoon 1 cup sauce over cheeses. 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. Serves 8.