Lasagna With Mushroom
|Water||6 Cup (96 tbs)|
|Lasagna noodles||8 Ounce|
|Lean ground beef||1 Pound|
|Diced onion||1⁄2 Cup (8 tbs)|
|Spaghetti sauce||10 Ounce (1 Jar)|
|Sliced mushrooms||10 Ounce, drained|
|Cottage cheese||2 Cup (32 tbs)|
|Egg||1 , slightly beaten|
|Mozzarella cheese||8 Ounce, sliced|
Place water and salt in glass baking dish.
Cover; cook on high (9) for 10 to 12 minutes or until boiling.
Add lasagna noodles and oil.
Cover; cook on simmer (3) for 11 to 13 minutes or until tender.
Drain water aand separate noodles to avoid sticking together.
In glass casserole, cook beef and onion on roast (7) for 6 minutes or until beef is no longer pink.
Mix in spaghetti sauce and mushrooms.
Mix together egg and cottage cheese.
In glass baking dish, layer 1/3 noodles, 1/3 sauce, 1/2 cottage cheese mixture.
Repeat layers two more times, omitting cottage cheese from third layer.
Cover; cook on reheat (8) for 10 minutes, arrange Mozzarella cheese on top during last 5 minutes of cooking.