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1 tablespoon olive oil
1½ lb. minced (ground) beef
1 clove garlic, crushed
4 tablespoons (⅓ cup) finely chopped parsley
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon sugar
6 oz. can tomato purée
16 oz. can tomatoes
1 lb. cottage cheese
1 egg, lightly beaten
Pinch of pepper
12-15 sheets lasagne, cooked
1 lb. Mozzarella cheese, thinly sliced
2 oz. (½ cup) Parmesan cheese, grated


Serves: 6


Put the oil in a large heat resistant bowl and heat on HIGH for 1 minute. Add the beef and cook uncovered on HIGH for 5 minutes until browned. Stir frequently. Drain off the excess fat.

Stir in the garlic, 2 tablespoons (3 tablespoons) parsley, ½ teaspoon salt, oregano, basil, sugar, tomato purée, tomatoes and 3 tablespoons (¼ cup) water. Cook uncovered on HIGH for 5 minutes.

Combine the cottage cheese, egg, remaining parsley, salt and pepper in a small bowl. Pour just enough of the meat sauce into a 2 quart shallow heat resistant serving dish to cover the bottom. Add a layer of lasagne, then a layer of cottage cheese mixture and a layer of Mozzarella slices. Sprinkle with Parmesan cheese.

Continue these layers finishing with a layer of Parmesan cheese. Cook uncovered on HIGH for 10 minutes, giving the dish a half turn after 5 minutes. Leave to stand for 5 minutes before serving.

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