| 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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