Microwave lasagne

Yield: 1 Servings

Measure Ingredient
1 pounds Ground beef
1 can (15 1/2 oz.) spaghetti sauce
1 can (8 oz) tomato sauce
1 tablespoon Dried parsley flakes
1 teaspoon Dried oregano leaves
1 carton (16 oz) creamed cottage cheese
¼ cup Grated Parmesan cheese
1 \N Egg
1 tablespoon Dried parsley flakes
1 teaspoon Dried basil leaves
8 \N Uncooked Lasagne noodles
2 cups Shredded mozzarella cheese (about 8 oz.)
3 tablespoons Grated Parmesan cheese

This recipe comes from Betty Crocker’s Microwave Cookbook and has been one of my family’s favorite’s for years. Nina 1. Crumble the beef into 1½ quart casserole. Cover loosely and microwave on high (100%) 3 minutes: break up and stir. Cover again and microwave until very little pink remains, 2 to 3 minutes longer: drain.

2. Stir in spaghetti sauce, tomato sauce, 1 tablespoon parsley and oregano.

Cover tightly and microwave on high (100%) to boiling, 3 to 4 minutes.

3. Mix cottage cheese, ¼ cup Parmesan cheese, the egg, 1 tablespoon parsley flakes and the basil.

4. Spread 1 ⅓ cups meat sauce in a 12x71/2x2 inch baking dish. Overlap 4 lasagne noodles on sauce. Add 1 cup cheese filling and 1 cup mozzarella cheese (reserve 1 cup mozzarella cheese for top after cooking.) Repeat layers with 1 ⅓ cups meat sauce, remaining noodles and cheese filling.

Top with remaining meat sauce. Cover tightly and microwave on high (100%) 10 minutes: rotate baking dish ½ turn. Microwave on medium (50%) until noodles are tender, 22 to 28 minutes longer. Sprinkle with remaining mozzarella cheese and 3 tablespoons Parmesan cheese. Cover and let stand 10 minutes.

Posted to Bakery-Shoppe Digest V1 #200 by nina-b@... (nina l banks) on Aug 24, 1997

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