Microwave Lasagne
A italian take on microwave lasagne, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 lb. ground beef
- 1 (8 oz.) can tomato sauce
- 1 Tbsp. dried parsley flakes
- 1 tsp. dried oregano leaves
- 1 (16 oz.) creamed cottage cheese
- 1/4 c. grated Parmesan cheese
- 1 egg
- 1 Tbsp. dried parsley flakes
- 1 tsp. dried basil leaves
- 8 (uncooked) lasagne noodles
- 2 c. (about 8 oz.) shredded Mozzarella cheese
- 3 Tbsp. grated Parmesan cheese
Method
Crumble beef into a 1 1/2-quart casserole dish.
Cover loosely and microwave for 3 minutes on High.
Break up and stir.
Cover and microwave until very little pink remains, 2 to 3 minutes longer; drain.
Stir in spaghetti sauce, tomato sauce, 1 tablespoon parsley and oregano.
Cover tightly and microwave on High to boiling, 3 to 4 minutes.
Spread 1 1/3 cups meat sauce in baking dish (12 x 7 1/2 x 2-inches).
Overlap 4 lasagne noodles on sauce.
Add 1 cup cheese filling and 1 cup Mozzarella cheese (reserve 1 cup Mozzarella for top after cooking).
Repeat layers with 1 1/3 cups meat sauce, remaining noodles and cheese filling.
Top with remaining meat sauce.
Cover tightly and microwave on High for 10 minutes.
Rotate dish 1/2 turn.
Microwave on Medium until noodles are tender, 22 to 28 minutes longer.
Sprinkle with remaining cheese and Parmesan cheese.
Let stand 10 minutes.
