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Neapolitan Lasagna

Ingredients
  Lasagna noodles 5 Ounce, cooked
  Lean ground beef 1 Pound
  Canned tomato puree 16 Ounce (1 Can)
  Mushrooms 1⁄4 Pound, chopped
  Onion 1 Small, minced
  Garlic 1 Clove (5 gm), minced
  Basil 1 Teaspoon
  Oregano 1 Teaspoon
  Thyme 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cottage cheese 1 1⁄2 Cup (24 tbs), divided
  Mozzarella cheese 10 Ounce, divided
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Cook noodles according to chart.
Drain and set aside, covered.
Crumble beef into 2-quart glass mixing bowl.
Cook on HI (max. power) 4 minutes.
Stir halfway through cooking time.
Pour off drippings.
Combine meat with the tomato puree, mushrooms, onion, garlic, basil, oregano, thyme, salt, and pepper.
Cook on HI (max. power) 6 to 8 minutes.
Stir halfway through cooking time.
Layer one-third of cooked noodles in 12 x 7 x 2-inch baking dish.
Top with one-third of meat mixture and half of cottage cheese and mozzarella.
Repeat layers, ending with noodles and meat sauce.
Sprinkle generously with Parmesan cheese.
Cover with waxed paper and cook on HI (max. power) 10 to 12 minutes, rotating dish one-quarter turn halfway through cooking time.
Let stand, covered, 5 to 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Snack
Method: 
Microwaving

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