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LASAGNA 600 watt

1 pound ground beef
4 cups spaghetti sauce (or 28 oz can tomatoes, 8 oz can tomato sauce, 1 tsp
1/4 tsp. nutmeg, optional
16 to 24 oz ricotta or cottage cheese
2 eggs
1 tbsp. chopped fresh parsley
1/2 tsp garlic powder
2 Tbsp grated Parmesan cheese
8-10 uncooked lasagna noodles
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Crumble the ground meat in a 9 by 13 baking dish. Cook 4-6 minutes
at HIGH, until meat is no more than light pink. Drain off fat, if
necessary. Transfer meat to a bowl, break it up, and add the
spaghetti sauce. Combine ricotta, eggs, parsley, garlic powder
and 2 Tbsp Parmesan cheese in a bowl. Mix well and set aside.

Pour a cup of meat sauce mixture into the 9 by 13 baking dish and
place 4-5 uncooked noodles evenly over sauce, overlapping noodles
if necessary. Cover noodles with another cup of sauce, spread half
of cheese mixture over noodles and sprinkle with 1 cup of mozzarella
cheese. Cover mozzarella with another cup of sauce and remaining
noodles. For the top layer, add the mozzarella first, then the
sauce and the remaining ricotta cheese mixture. The mozzarella must
not be exposed to the microwaves or it will toughen. Cover tightly
with plastic and microwave on HIGH for 15 minutes, rotating dish
1/2 turn after 7 minutes (my turntable swings the 9 by 13 dish in
the oven). Reset your microwave for MEDIUM and cook for 20-25
minutes or until noodles are tender, rotating the dish 1/2 turn
after 10 minutes. Remove the plastic film, sprinkle top with Parmesan
and microwave uncovered on HIGH for 1-2 minutes until cheese melts.


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