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1 pound ground beef
1/2 pound bulk Italian sausage
1/3 cup chopped onion
1 can (16 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
1/2 cup water
2 teaspoons Italian seasoning
1/4 teaspoon pepper
1 carton (15 ounce) ricotta cheese
3 cups shredded mozzarella cheese (about 12 ounces), divided
1/4 teaspoon garlic powder
9 uncooked lasagna noodles
In 2-quart casserole, combine ground beef, sausage and onion. Microwave at High for 5 to 6 minutes, or
until meat is no longer pink, stirring two times. Drain.
Add tomatoes, tomato sauce, water, Italian seasoning and pepper. Stir to blend and break apart tomatoes.
In medium mixing bowl, combine ricotta cheese, 1/2 cup mozzarella cheese, the egg and garlic powder. Mix
well. Set aside.
Spread one-third of meat mixture in bottom of 12x8-inch baking. Arrange 3 noodles on top. Spread with
half the ricotta mixture. Sprinkle with 1 cup mozzarella cheese. Repeat layers once. Cover with remaining
noodles. Top with remaining meat mixture.
Cover dish with plastic wrap. Microwave on High for 8 minutes. Rotate dish. Reduce to Power Level 5.
Microwave for 30 to 35 minutes longer, or until noodles are tender, rotating dish once.
Sprinkle with remaining 1/2 cup mozzarella cheese. Re-cover. Let stand for 10 minutes. Yield: 8 to 10
servings. (Approximate cooking time: 49 minutes
Mary De Lille