Print Options

 
 
 
 Print
Garden-Style Beef Lasagna Recipe

Garden-Style Beef Lasagna Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 30 min. + standing YIELD:6-8 servings

Ingredients

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

    Save Now >

  • 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

  • 1. 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.
  • 2. 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.
  • 3. Layer with three noodles, 1 cup cheese mixture and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining meat sauce.
  • 4. Cover loosely and microwave at 50% power for 15-18 minutes or until noodles are tender. Sprinkle with remaining cheeses.
  • 5. Microwave, uncovered, 5 minutes longer or until cheese is melted. Let stand for 15 minutes before serving. Yield: 6-8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.