Lasagne Italiano Recipe

To cook the sauce Heat the oil in a 4-cup (1 L) microwave-safe dish 2 minutes at HIGH.
Add the onion and garlic, stir well.
Microwave 3 minutes at MEDIUM-HIGH.
Add the can of toma toes and the remaining ingredients.
To cook the meat mixture In another bowl mix the minced beef and the minced pork.
Add the parsley, oregano or savory, the lightly beaten eggs, the grated cheese, salt and pepper to taste.
Pour into the tomato sauce, mix thoroughly.
Cover, microwave 20 minutes at MEDIUM.
To cook the pasta Measure the water in a 10 to 12-cup (2.5-3 L) microwave-safe dish.
Microwave 20 minutes at HIGH; the water must boil rapidly.
Add the salt and oil.
Put in the lasagne.
When using the long, wide lasagne, place them one at a time in the water.
As each one softens, add another one until you have used the pound (500 g).
Do not cover.
Microwave at MEDIUM-HIGH 15 to 20 minutes.
Check the tenderness of the pasta after 15 minutes.
If necessary, give it another 5 minutes.
Drain thoroughly.
To cook the lasagne Oil a 10 x 10-inch (25 X 25 cm) Pyrex or Corning dish.
Place 6 to 7 tablespoons (90 -105 mL) of the sauce (1) in the bottom of the dish.
Cover with a layer of cooked lasagne, top with thin slices of Mozzarella.
Mix the cottage cheese with the hot water, spread a layer of it on the Mozzarella cheese.
Then spoon 1/4 of the sauce over the cottage cheese.
Repeat until all of the ingredients have been used.
Sprinkle top with the grated Parmesan.
Let stand until ready to serve.
Microwave 15 minutes at MEDIUM and serve.
Or, if you wish to brown the top, preheat the convection part of your microwave oven 10 minutes at 350°F(180°C).
Set the prepared lasagne in the oven.
Bake 20 to 30 minutes and serve.