Microwaved Cheese Lasagna Recipe
Summary
Ingredients
| Hot water | 5 Cup (16 tbs) | |
| Cooking oil | 1 Tablespoon | |
| 9 uncooked lasagna noodles (about 8 ounces) | ||
| Ground beef | 1 pound | |
| 1/4 pound bulk pork sausage | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 16-ounce can tomatoes, cut up | ||
| Tomato Paste | 1 12 Ounce | |
| Dried basil | 1 Teaspoon, crushed | |
| Dried oregano | 1 Teaspoon, crushed | |
| Brown sugar | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ricotta cheese | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Parsley flakes | 1 Tablespoon, dried | |
| Dried basil | 1/2 Teaspoon, crushed | |
| Shredded mozzarella cheese | 2 Cup (16 tbs) | |
Directions
Combine water, oil, and 1/2 teaspoon salt in 12 x 7 1/2 x 2-inch baking dish.
Cover loosely with vented plastic wrap.
Cook at HIGH for 10 minutes till boiling.
Add noodles.
Cook, covered, at HIGH for 10 minutes till noodles are tender but still firm, rotating dish a half turn after 5 minutes.
Rinse noodles well under cool water; drain well.
Combine ground beef, pork sausage, onion, green pepper, and garlic in a 2-quart casserole.
Cook, uncovered, at HIGH for 6 minutes till meat is thoroughly done and is no longer pink, stirring to break up meat once.
Add more cooking time, if necessary.
Drain off fat.
Stir in tomatoes, tomato paste, 1 teaspoon basil, oregano, brown sugar, pepper, and 1/2 teaspoon salt.
Cover and cook at MEDIUM HIGH or COOK POWER 7 (70%) for 10 minutes till heated through.
In a medium mixing bowl combine ricotta cheese, eggs, Parmesan, parsley flakes, and the 1/2 teaspoon basil.
In 12 x 7 1/2 x 2-inch baking dish, layer 1/3 each of the noodles, ricotta mixture, meat sauce, and the mozzarella.
Repeat the layers twice, reserving last 1/2 mozzarella.
Cover with waxed paper.
Cook at MEDIUM HIGH or COOK POWER 7 (70%) for 20 minutes till hot.
Sprinkle with remaining mozzarella.
Let stand 10 minutes.
Cover loosely with vented plastic wrap.
Cook at HIGH for 10 minutes till boiling.
Add noodles.
Cook, covered, at HIGH for 10 minutes till noodles are tender but still firm, rotating dish a half turn after 5 minutes.
Rinse noodles well under cool water; drain well.
Combine ground beef, pork sausage, onion, green pepper, and garlic in a 2-quart casserole.
Cook, uncovered, at HIGH for 6 minutes till meat is thoroughly done and is no longer pink, stirring to break up meat once.
Add more cooking time, if necessary.
Drain off fat.
Stir in tomatoes, tomato paste, 1 teaspoon basil, oregano, brown sugar, pepper, and 1/2 teaspoon salt.
Cover and cook at MEDIUM HIGH or COOK POWER 7 (70%) for 10 minutes till heated through.
In a medium mixing bowl combine ricotta cheese, eggs, Parmesan, parsley flakes, and the 1/2 teaspoon basil.
In 12 x 7 1/2 x 2-inch baking dish, layer 1/3 each of the noodles, ricotta mixture, meat sauce, and the mozzarella.
Repeat the layers twice, reserving last 1/2 mozzarella.
Cover with waxed paper.
Cook at MEDIUM HIGH or COOK POWER 7 (70%) for 20 minutes till hot.
Sprinkle with remaining mozzarella.
Let stand 10 minutes.
Chef
