|Ground beef||1⁄2 Pound|
|Sausage meat||1⁄2 Pound|
|Tomato sauce||8 Ounce (1 Can)|
|Canned mushroom pieces||4 Ounce, drained (1 Can)|
|Dried basil leaves/Dried oregano leaves||1 Teaspoon|
|Garlic||1 Clove (5 gm), pressed or finely chopped|
|Lasagna noodles||8 , cooked|
|Cream-style cottage cheese/Ricotta||1 Cup (16 tbs)|
|Sliced mozzarella cheese||6 Ounce (1 Package)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
1. Crumble beef and sausage into a 1 1/2-quart glass casserole. Cover. Microwave at Cook Cycle 1 (power level 10) for 5 to 7 minutes, or until meat is lightly browned, stirring 3 times. Drain off fat. Stir in tomato sauce, mushrooms, oregano, garlic, salt, and pepper.
2. In a 2-quart casserole, layer 1/3 of the noodles and top with 1/3 of the sauce and 1/2 of the cottage cheese and mozzarella cheese. Add a second layer of 1/3 of the noodles, 1/3 of the sauce, and the remainder of the cottage cheese and mozzarella cheese. Cover with the last 1/3 of the noodles and last 1/3 of the sauce. Sprinkle with Parmesan cheese. Cover. Microwave at Cook Cycle 2 (power level 8) for 20 to 25 minutes, or until lasagna is hot at the center. Let stand, covered, 5 minutes before serving.