| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | cn | (15 1/2 oz.) spaghetti sauce |
| 1 | cn | (8 oz) tomato sauce |
| 1 | tb | Dried parsley flakes |
| 1 | ts | Dried oregano leaves |
| 1 | ct | (16 oz) creamed cottage cheese |
| 1/4 | c | Grated Parmesan cheese |
| 1 | Egg | |
| 1 | tb | Dried parsley flakes |
| 1 | ts | Dried basil leaves |
| 8 | Uncooked Lasagne noodles | |
| 2 | c | Shredded mozzarella cheese (about 8 oz.) |
| 3 | tb | Grated Parmesan cheese |
INSTRUCTIONS
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 1/2 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, 1/4 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 1/2 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@juno.com (nina l banks) on Aug 24, 1997
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