| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Microwave, Poultry | 8 | Servings |
INGREDIENTS
| 1 | tb | Cooking oil |
| 1 | md | Onion; chopped |
| 1 | cn | Mushroom pieces; (4 ounce) drained |
| 1 | cn | (28 Oz) Italian-Style Tomatoes, Cut In Pieces |
| 1 | cn | Tomato sauce; (8 ounce) |
| 1 | ts | Oregano |
| 1 | ts | Basil |
| 1 1/2 | c | Cottage cheese |
| 1/2 | lb | Mozzarella cheese; shredded |
| 1/2 | c | Grated Parmesan cheese |
| 3 | Eggs; beaten | |
| 2 | tb | Dairy sour cream |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | pk | Lasagne noodles; (8 ounce) cooked |
| 3 | c | Cooked chicken; cut in bit size pieces |
INSTRUCTIONS
Mix oil and onion in a 2 quart casserole. Cover. Microwave at high (100%) 3 minutes. Stir in mushrooms, tomatoes, tomato sauce, oregano and basil. Cover. Micro wave at high (100%) until sauce thickens (10 to 12 minutes), stirring occasionally. Meantime.... In bowl, mix together cheeses (reserving half the Parmesan for topping) eggs, sour cream, salt and pepper. Pour a little of the simmered sauce in the bottom of a 2 quart baking dish. Add layer of lasagne noodles, cover with pieces of chicken, then some of the cheese mixture and then tomato sauce. Repeat layers, ending with sauce. Sprinkle remaining 1/4 cup Parmesan cheese on W top. Cover with wax paper. Microwave at medium high (70%) until sauce bubbles, 15 minutes. Makes 8 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary" <diane@keyway.net> on Nov 7, 1997
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