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Garden-Style Beef Lasagna

 Garden-Style Beef Lasagna
Everyone who has tried this fabulous lasagna dish absolutely loves it; rants and raves over it; and asks me for the recipe. People are always surprised that it can be prepared entirely in the microwave. For a change of pace, I like to add a layer of sliced zucchinis. –Micaela Miller, Corinth, Texas
6-8 ServingsPrep: 25 min. Cook: 30 min. + standing

Ingredients

  • 1-1/2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

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  • 3/4 cup chopped onion
  • 1 teaspoon minced garlic
  • 1-1/2 cups garden-style pasta sauce
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons dried parsley flakes, divided
  • 1 teaspoon dried oregano
  • 2 cups (16 ounces) 4% cottage cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1 egg
  • 1 teaspoon dried basil
  • 6 no-cook lasagna noodles
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Directions

  • Crumble beef into a microwave-safe dish. Add onion and garlic; mix
  • well. Cover and microwave on high for 3 minutes; stir. Cook 2-3
  • minutes longer or until meat is no longer pink. Stir in the pasta
  • sauce, tomato sauce, 1 tablespoon parsley and oregano; cover and
  • microwave for 2 minutes or until heated through. Set aside.
  • In a small bowl, combine cottage cheese, 1/4 cup Parmesan cheese,
  • egg, basil and remaining parsley. Spread 1-1/3 cups meat sauce in a
  • greased microwave-safe 11-in. x 7-in. baking dish.

2 of 2

Garden-Style Beef Lasagna (continued)

Directions (continued)

  • Layer with three noodles, 1 cup cheese mixture and 1/2 cup mozzarella
  • cheese. Repeat layers. Top with remaining meat sauce.
  • Cover loosely and microwave at 50% power for 15-18 minutes or until
  • noodles are tender. Sprinkle with remaining cheeses.
  • Microwave, uncovered, 5 minutes longer or until cheese is melted. Let
  • stand for 15 minutes before serving. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 408 calories, 19 g fat (9 g saturated fat), 119 mg cholesterol, 873 mg sodium, 24 g carbohydrate, 3 g fiber, 35 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.