|Vegetable oil||15 Milliliter|
|Lasagna noodles||500 Gram|
|Cottage cheese||2 Pound|
|Sour cream||250 Milliliter|
|Mozzarella cheese||1 Pound|
|Vegetable oil||50 Milliliter|
|Celery||1⁄4 Cup (4 tbs)|
|Canned tomatoes||28 Ounce|
|Canned tomato paste||12 Ounce|
|Canned mushroom stems and pieces||20 Ounce|
|Ground beef||1 1⁄2 Pound|
Pour water into a large microwave-safe bowl, add the salt and the vegetable oil.
Microwave at HIGH 10 to 12 minutes.
Place lasagne noodles one by one into the water.
Microwave at HIGH 10 minutes.
Test for tenderness with a fork or the point of a knife.
Depending on the brand, it could take 5 to 9 minutes more for the lasagne to become tender.
Place the container in the sink and let cold water run into it until the noodles have cooled.
Meanwhile, mix the cottage cheese, sour cream, eggs, pepper and oregano with salt to taste.
Butter a large oblong baking dish or two 8 x 8-inch (20 x 20 cm) microwave-safe dishes.
Separate the slices of Mozzarella cheese.
Microwave 2 tablespoons (30 mL) of the oil in a microwave-safe dish 4 minutes at HIGH.
Add the onions and the celery.
Microwave 2 minutes at HIGH, stir well.
Microwave 2 minutes more at HIGH.
The onions should be golden brown here and there.
Strain the tomatoes to remove the seeds, pressing the pulp through the sieve.
Add tomato pulp and juice to the onions and celery, stir.
Add the tomato paste, pepper, basil and sugar.
To make a lasagne with meat When using ground meat, heat the remaining tablespoon of vegetable oil in a microwave-safe dish 1 minute at HIGH.
Add the ground beef to the hot oil.
Salt and pepper to taste.
Microwave 2 minutes at MEDIUM-HIGH, stir well with a fork to break up the meat.
Microwave another 2 minutes at MEDIUM-HIGH.
Add to the onion and celery mixture.
Add the mushrooms.