Microwave Lasagna Recipe
It's almost hard to believe that this traditional, mouthwatering dish comes from the microwave. While the lasagna cooks, use your oven to bake some rolls or bread to complete the meal.Betty Ruenholl, Syracuse, Nebraska
- 1 pound ground beef
- 1 jar (26 ounces) spaghetti sauce
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 2 cups (16 ounces) 1% cottage cheese
- 1 tablespoon minced fresh parsley
- 1 Eggland's Best Egg, beaten
- 1/4 teaspoon pepper
- 6 uncooked lasagna noodles
- 2 cups (8 ounces) shredded mozzarella cheese, divided
- 1/2 cup water
- In a microwave-safe dish, microwave beef on high for 3 minutes; stir. Cook 2 minutes longer or until no longer pink; drain well. Stir in the spaghetti sauce, basil and garlic powder; cover and microwave for 2 minutes or until heated through. Set aside. In a bowl, combine the cottage cheese, parsley, egg and pepper.
- Spread 1/2 cup meat sauce in a greased microwave-safe 11-in. x 7-in. dish. Layer with three noodles, half the cottage cheese mixture, half the remaining meat sauce and 1 cup mozzarella cheese. Layer remaining noodles, cottage cheese mixture and meat sauce. Pour water along edges of casserole on short sides of dish.
- Cover with plastic wrap; microwave on high for 20 minutes or until noodles are tender, rotating dish after 10 minutes. Sprinkle with remaining cheese. Cover and heat for 2 minutes or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.
Originally published as Microwave Lasagna in Country Woman January/February 2005, p35
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed Mar. 11, 2013
This came out beautifully. Tasty and better texture than most traditional oven lasagna recipes.
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