Microwave Lime Custard
INGREDIENTS:
1 lb Ground beef
1 cn (15 1/2 oz.) spaghetti sauce
1 cn (8 oz) tomato sauce
1 tb Dried parsley flakes
1 ts Dried oregano leaves
1 ct (16 oz) creamed cottage
-cheese
1/4 c Grated Parmesan cheese
1 Egg
1 tb Dried parsley flakes
1 ts Dried basil leaves
8 Uncooked Lasagne noodles
2 c Shredded mozzarella cheese
-(about 8 oz.)
3 tb Grated Parmesan cheese
1 lb Ground beef
1 cn (15 1/2 oz.) spaghetti sauce
1 cn (8 oz) tomato sauce
1 tb Dried parsley flakes
1 ts Dried oregano leaves
1 ct (16 oz) creamed cottage
-cheese
1/4 c Grated Parmesan cheese
1 Egg
1 tb Dried parsley flakes
1 ts Dried basil leaves
8 Uncooked Lasagne noodles
2 c Shredded mozzarella cheese
-(about 8 oz.)
3 tb Grated Parmesan cheese
This recipe comes from Betty Crocker?s Microwave Cookbook and has been one of my family?s favorite?s for years. Nina
1. Crumble the beef into 1 1/2 quart casserole. Cover loosely and microwave on high (100%) 3 minutes: break up and stir. Cover again and microwave until very little pink remains, 2 to 3 minutes longer: drain.
2. Stir in spaghetti sauce, tomato sauce, 1 tablespoon parsley and oregano. Cover tightly and microwave on high (100%) to boiling, 3 to 4 minutes.
3. Mix cottage cheese, 1/4 cup Parmesan cheese, the egg, 1 tablespoon parsley flakes and the basil.
4. Spread 1 1/3 cups meat sauce in a 12x71/2x2 inch baking dish. Overlap 4 lasagne noodles on sauce. Add 1 cup cheese filling and 1 cup mozzarella cheese (reserve 1 cup mozzarella cheese for top after cooking.) Repeat layers with 1 1/3 cups meat sauce, remaining noodles and cheese filling. Top with remaining meat sauce. Cover tightly and microwave on high (100%) 10 minutes: rotate baking dish 1/2 turn. Microwave on medium (50%) until noodles are tender, 22 to 28 minutes longer. Sprinkle with remaining mozzarella cheese and 3 tablespoons Parmesan cheese. Cover and let stand 10 minutes.
1. Crumble the beef into 1 1/2 quart casserole. Cover loosely and microwave on high (100%) 3 minutes: break up and stir. Cover again and microwave until very little pink remains, 2 to 3 minutes longer: drain.
2. Stir in spaghetti sauce, tomato sauce, 1 tablespoon parsley and oregano. Cover tightly and microwave on high (100%) to boiling, 3 to 4 minutes.
3. Mix cottage cheese, 1/4 cup Parmesan cheese, the egg, 1 tablespoon parsley flakes and the basil.
4. Spread 1 1/3 cups meat sauce in a 12x71/2x2 inch baking dish. Overlap 4 lasagne noodles on sauce. Add 1 cup cheese filling and 1 cup mozzarella cheese (reserve 1 cup mozzarella cheese for top after cooking.) Repeat layers with 1 1/3 cups meat sauce, remaining noodles and cheese filling. Top with remaining meat sauce. Cover tightly and microwave on high (100%) 10 minutes: rotate baking dish 1/2 turn. Microwave on medium (50%) until noodles are tender, 22 to 28 minutes longer. Sprinkle with remaining mozzarella cheese and 3 tablespoons Parmesan cheese. Cover and let stand 10 minutes.