Recipe - Microwave Lasagne

1 pound Ground beef
1 cn (15 One half oz.) spaghetti sauce
1 cn (8 oz) tomato sauce
1 tablespoon Dried parsley flakes
1 teaspoon Dried oregano leaves
1 ct (16 oz) creamed cottage
cheese
One fourth cup Grated Parmesan cheese
1 Egg
1 tablespoon Dried parsley flakes
1 teaspoon Dried basil leaves
8 Uncooked Lasagne noodles
2 cup Shredded mozzarella cheese
(about 8 oz.)
3 tablespoon 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 1 One half 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, One fourth cup Parmesan cheese, the egg, 1 tablespoon
parsley flakes and the basil.

4. Spread 1 1/3 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 1/3 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 One half 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 BakeryShoppe Digest V1 #200 by ninab@juno.com (nina l banks) on
Aug 24, 1997