1 medium eggplant or zucchini (or combination of both), peeled and sliced lengthwise in 1/8-inch slices
2 cups spaghetti sauce
6 ounces sliced mozzarella cheese
1/2 cup Parmesan cheese
1 cup sliced mushrooms
In a 7-by-11-inch microwave-safe baking dish, alternate layers of zucchini (or eggplant), sauce, mozzarella and Parmesan cheese (ending with Parmesan cheese). Top with mushroom slices. Cover with plastic wrap and microwave at full power for 16 to 18 minutes or until vegetables are tender. Serves 4.
Note: To prepare in a conventional oven, cover lasagna with foil and bake in 350-degree oven for about 40 minutes.