Microwave Lasagna
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
spaghetti sauce
|
|
| ½ | cup |
water
|
|
| 1 | pound |
ricotta cheese
|
|
| 1 | each |
eggs
|
|
| 8 | each |
lasagna noodles
ncooked |
*
|
| 12 | ounces |
mozzarella cheese
grated or thinly sliced |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
spaghetti sauce
|
|
| 118 | ml |
water
|
|
| 453.6 | g |
ricotta cheese
|
|
| 1 | each |
eggs
|
|
| 8 | each |
lasagna noodles
ncooked |
*
|
| 346.8 | ml/g |
mozzarella cheese
grated or thinly sliced |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Mix sauce with water.
Blend together the ricotta and egg, adding a generous amount of pepper.
Layer ingredients in 9 x 12 pyrex pan as follows, starting from the bottom: ⅓ sauce ½ the noodles ½ the ricotta mixture ½ Mozzarella ⅓ sauce ½ the noodles ½ the ricotta mixture ½ Mozzarella, remaining sauce.
Cover tightly with a double layer of plastic wrap.
Microwave on high for 8 minutes, then medium low for 32 minutes, turning the pan occasionally.
Loosen cover, sprinkle with grated Parmesan.
Cover loosely and let stand 15 minutes.
