A recipe for those with a large enough microwave to try. This is
from the cookbook that came with my circa 1985 microwave.

Microwave Lasagna

1 lb. ground beef
1/2 lb. bulk Italian sausage
1/3 c. chopped onion
1 can (16 oz.) whole tomatoes, undrained
1 can (15 oz.) tomato sauce
1/2 c. water
2 tsp. Italian seasoning blend
1/2 tsp. pepper
1 carton (15 oz.) ricotta cheese**
3 cups shredded mozarella cheese, divided
1 egg
dash of garlic powder
9 *uncooked* lasagna noodles

1. In a 2-quart casserole, combine ground beef, sausage and onion.
Microwave on HIGH 5-6 minutes or until meat is no longer pink, stirring
a couple of times. Drain. Add tomatoes, tomato sauce, 1/2 c. water,
Italian seasoning and pepper. Stir to blend and break apart tomtatoes.
Set aside.

2. In medium mixing bowl, combine ricotta, 1/2 c. mozarella cheese, egg
and garlic powder. Mix well. Set aside.

3. Spread one-third of the meat mixture in the bottom of a 12X8-inch
baking dish. Arrange three noodles on top. Spread with half the
ricotta mixture. Sprinkle with 1 cup mozarella cheese. Repeat layers
once. Cover with remaining noodles. Top with remaining meat mixture.

4. Cover dish with plastic wrap. Microwave at HIGH power for 8
minutes. Rotate dish. Reduce power to half (power level 5). Microwave
for 30-35 minutes longer or until noodles are tender, rotating dish
once. Top with remaining 1/2 c. mozarella cheese. Re-cover. Let stand
10 minutes before serving.

** I used cottage cheese rather than ricotta.

I was pleasantly surprised at how well this turned out and made it
several times. This was years before anyone came up with those no-boil
lasagna noodles. The liquid from the tomatoes, the sauce and the extra
1/2 c. of water is sufficient, along with the other ingredients, to
completely cook the noodles.

Jill

"jmcquown" > wrote in message
news
>A recipe for those with a large enough microwave to try. This is from
>the cookbook that came with my circa 1985 microwave.
>
> Microwave Lasagna
>
> 1 lb. ground beef
> 1/2 lb. bulk Italian sausage
> 1/3 c. chopped onion
> 1 can (16 oz.) whole tomatoes, undrained
> 1 can (15 oz.) tomato sauce
> 1/2 c. water
> 2 tsp. Italian seasoning blend
> 1/2 tsp. pepper
> 1 carton (15 oz.) ricotta cheese**
> 3 cups shredded mozarella cheese, divided
> 1 egg
> dash of garlic powder
> 9 *uncooked* lasagna noodles
>
> 1. In a 2-quart casserole, combine ground beef, sausage and onion.
> Microwave on HIGH 5-6 minutes or until meat is no longer pink, stirring a
> couple of times. Drain. Add tomatoes, tomato sauce, 1/2 c. water,
> Italian seasoning and pepper. Stir to blend and break apart tomtatoes.
> Set aside.
>
> 2. In medium mixing bowl, combine ricotta, 1/2 c. mozarella cheese, egg
> and garlic powder. Mix well. Set aside.
>
> 3. Spread one-third of the meat mixture in the bottom of a 12X8-inch
> baking dish. Arrange three noodles on top. Spread with half the ricotta
> mixture. Sprinkle with 1 cup mozarella cheese. Repeat layers once.
> Cover with remaining noodles. Top with remaining meat mixture.
>
> 4. Cover dish with plastic wrap. Microwave at HIGH power for 8 minutes.
> Rotate dish. Reduce power to half (power level 5). Microwave for 30-35
> minutes longer or until noodles are tender, rotating dish once. Top with
> remaining 1/2 c. mozarella cheese. Re-cover. Let stand 10 minutes before
> serving.
>
> ** I used cottage cheese rather than ricotta.
>
> I was pleasantly surprised at how well this turned out and made it several
> times. This was years before anyone came up with those no-boil lasagna
> noodles. The liquid from the tomatoes, the sauce and the extra 1/2 c. of
> water is sufficient, along with the other ingredients, to completely cook
> the noodles.
>
> Jill

I make lasagna perhaps once or twice a year. Never tried it that way but
prefer the regular pasta that you cook first, no meat, plenty of veggies and
in the oven. Angela likes the little bits around the edges that get crispy
from the oven.

writes:
>
>"jmcquown" > wrote in message
>news
>>
>> Microwave Lasagna

[snip]
>> Jill
>
>I make lasagna perhaps once or twice a year. Never tried it that way but
>prefer the regular pasta that you cook first, no meat, plenty of veggies and
>in the oven. Angela likes the little bits around the edges that get crispy
>from the oven.

I'm with Angela on this one - gotta have the crispy bits

On 3/29/2018 11:56 AM, tert in seattle wrote:
> writes:
>>
>> "jmcquown" > wrote in message
>> news
>>>
>>> Microwave Lasagna
>
> [snip]
>>> Jill
>>
>> I make lasagna perhaps once or twice a year. Never tried it that way but
>> prefer the regular pasta that you cook first, no meat, plenty of veggies and
>> in the oven. Angela likes the little bits around the edges that get crispy
>>from the oven.
>
> I'm with Angela on this one - gotta have the crispy bits
>
>
If I wanted Julie's opinion or no meat vegetarian lasagna I'd have asked
for it.

I was posting this based on some fun with my old 1987-ish kitchen with
the microwave I actually used. I don't really give a rat's ass if Julie
would make it.

Jill

On Thu, 29 Mar 2018 12:44:02 -0400, jmcquown >
wrote:

snip
>If I wanted Julie's opinion or no meat vegetarian lasagna I'd have asked
>for it.
>
>I was posting this based on some fun with my old 1987-ish kitchen with
>the microwave I actually used. I don't really give a rat's ass if Julie
>would make it.
>
>Jill

understood

On Thu, 29 Mar 2018 15:56:10 +0000 (UTC), tert in seattle
> wrote:

writes:
>>
>>"jmcquown" > wrote in message
>>news
>>>
>>> Microwave Lasagna
>
>[snip]
>>> Jill
>>
>>I make lasagna perhaps once or twice a year. Never tried it that way but
>>prefer the regular pasta that you cook first, no meat, plenty of veggies and
>>in the oven. Angela likes the little bits around the edges that get crispy
>>from the oven.
>
>I'm with Angela on this one - gotta have the crispy bits

I can't begin to imagine lasagna without meat. And LOTS of cheese.

writes:
>On 3/29/2018 11:56 AM, tert in seattle wrote:
>> writes:
>>>
>>> "jmcquown" > wrote in message
>>> news >>>>
>>>> Microwave Lasagna
>>
>> [snip]
>>>> Jill
>>>
>>> I make lasagna perhaps once or twice a year. Never tried it that way but
>>> prefer the regular pasta that you cook first, no meat, plenty of veggies and
>>> in the oven. Angela likes the little bits around the edges that get crispy
>>>from the oven.
>>
>> I'm with Angela on this one - gotta have the crispy bits
>>
>>
>If I wanted Julie's opinion or no meat vegetarian lasagna I'd have asked
>for it.
>
>I was posting this based on some fun with my old 1987-ish kitchen with
>the microwave I actually used. I don't really give a rat's ass if Julie
>would make it.
>
>Jill

have a tip-top day! :-) :-) :-) :-)

On Thu, 29 Mar 2018 09:51:05 -0700, wrote:

>On Thu, 29 Mar 2018 15:56:10 +0000 (UTC), tert in seattle
> wrote:
>
writes:
>>>
>>>"jmcquown" > wrote in message
>>>news >>>>
>>>> Microwave Lasagna
>>
>>[snip]
>>>> Jill
>>>
>>>I make lasagna perhaps once or twice a year. Never tried it that way but
>>>prefer the regular pasta that you cook first, no meat, plenty of veggies and
>>>in the oven. Angela likes the little bits around the edges that get crispy
>>>from the oven.
>>
>>I'm with Angela on this one - gotta have the crispy bits
>
>I can't begin to imagine lasagna without meat. And LOTS of cheese.

Eggplant Parm Lasagna with cheese abundanza is excellent... don't
really need-a-the meat or the pasta.

On Wed, 28 Mar 2018, jmcquown wrote:

> A recipe for those with a large enough microwave to try. This is from the
> cookbook that came with my circa 1985 microwave.
>
> Microwave Lasagna
>
> 1 lb. ground beef
> 1/2 lb. bulk Italian sausage
> 1/3 c. chopped onion
> 1 can (16 oz.) whole tomatoes, undrained
> 1 can (15 oz.) tomato sauce
> 1/2 c. water
> 2 tsp. Italian seasoning blend
> 1/2 tsp. pepper
> 1 carton (15 oz.) ricotta cheese**
> 3 cups shredded mozarella cheese, divided
> 1 egg
> dash of garlic powder
> 9 *uncooked* lasagna noodles
>
> 1. In a 2-quart casserole, combine ground beef, sausage and onion. Microwave
> on HIGH 5-6 minutes or until meat is no longer pink, stirring a couple of
> times. Drain. Add tomatoes, tomato sauce, 1/2 c. water, Italian seasoning
> and pepper. Stir to blend and break apart tomtatoes. Set aside.
>
> 2. In medium mixing bowl, combine ricotta, 1/2 c. mozarella cheese, egg and
> garlic powder. Mix well. Set aside.
>
> 3. Spread one-third of the meat mixture in the bottom of a 12X8-inch baking
> dish. Arrange three noodles on top. Spread with half the ricotta mixture.
> Sprinkle with 1 cup mozarella cheese. Repeat layers once. Cover with
> remaining noodles. Top with remaining meat mixture.
>
> 4. Cover dish with plastic wrap. Microwave at HIGH power for 8 minutes.
> Rotate dish. Reduce power to half (power level 5). Microwave for 30-35
> minutes longer or until noodles are tender, rotating dish once. Top with
> remaining 1/2 c. mozarella cheese. Re-cover. Let stand 10 minutes before
> serving.
>
> ** I used cottage cheese rather than ricotta.
>
> I was pleasantly surprised at how well this turned out and made it several
> times. This was years before anyone came up with those no-boil lasagna
> noodles. The liquid from the tomatoes, the sauce and the extra 1/2 c. of
> water is sufficient, along with the other ingredients, to completely cook the
> noodles.
>
> Jill
>

well, it's not exactly a HUGE timesaver, but for no fuss lasagna, seems
okay.

On Thu, 29 Mar 2018 20:41:41 -0000 (UTC), Wayne Boatwright
> wrote:

>On Thu 29 Mar 2018 12:33:19p, told us...
>
>> On Thu, 29 Mar 2018 15:27:51 -0500, Gary > wrote:
>>
>>>Regular homemade lasagna is one of my favorite meals and when I
>>>make it (not in about 3 years now, sadly) I make it large.
>>>Completely tops off a 9X13 baking dish and also a full bread dish.
>>
>> Been a while for me as well, no one here usually to help eat it,
>> and MY way makes enough to stuff the freezer.
>>
>> I start with a turkey-sized baking tray. You can imagine what it
>> takes to get that near full. I add sliced hard-boiled eggs on one
>> layer, green stuffed olives on another.
>>
>
>I hope you're joking! :-))
>
>Since none of our friends don't care much for lasagne, we scaled our
>recipe down from our deep 9x13 pan to a 4" deep 9x9 pan.
>
>We also modifed our recipe and have substituted cottage cheese for
>ricotta. We used to use full-fat ricotta that was on the dry side,
>but now is a bit grainy, and too liquidy. We always make a meat
>sauce that has a modest amount of meat in it. We also brown and
>season a much larger quantity of meat to form it's own layer. Start
>to finish...
>
>A thin layer of sauce, a layer of noodles, a layer of cottage mixed
>with parmesan and parsley, a layer of noodles, a layer of the seasone
>beef, another layer of the cottage cheese mixture, a thin layer of
>sauce, a layer of noodles, a final layer of cottage cheese mixture,
>and a final layer of noodles, a very this layer of sauce, ending with
>a generous sprikling of parmesan/romano. Finally baking covered with
>foil at 350°F. for 45 minutes.
>
>If we're not make a separate layer of seasoned meat, we substitute
>crisply fried eggplant slices.
>
>When done we cool to room temperature, then refrigerate. When ready
>to serve, we reheat uncovered until bubbly. We serve each portion in
>a small pool of sauce. The remainder is cut and wrapped and sealed
>well and freeze all portions individually.

I make it in a bread loaf pan. It still makes two hefty meals. When
you've got all the stuff on hand it doesn't take any time at all to
put a lasagna together.
Janet US

U.S. Janet B. wrote:
> On Thu, 29 Mar 2018 18:05:57 -0000 (UTC), Wayne Boatwright
> > wrote:
>
> snip
>
>>
>> I've been very disappointed with ricotta for a long time. It used to
>> be much firmer, dryer, and had somewhat of a curdy texture. I've
>> been using full fat cottage cheese instead for a long time now.
>
> swertz told me to make sure that the ricotta I was buying was the full
> fat one. I have been buying that since and it has made a difference.
> Janet US
>

Those damn low fat dairy products are the work of the devil. At the risk
of sounding like Bruce, You HAVE to read the labels these days. The last
time I tried to buy ricotta, they only had the low fat version, and in
that case, a regular cottage cheese would be superior.

I know we should limit high fat, but it has gotten ridiculous. Just
don't eat so much chow, and you'll be fine.

On Thu, 29 Mar 2018 16:20:04 -0500, Hank Rogers >
wrote:

>U.S. Janet B. wrote:
>> On Thu, 29 Mar 2018 18:05:57 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>> snip
>>
>>>
>>> I've been very disappointed with ricotta for a long time. It used to
>>> be much firmer, dryer, and had somewhat of a curdy texture. I've
>>> been using full fat cottage cheese instead for a long time now.
>>
>> swertz told me to make sure that the ricotta I was buying was the full
>> fat one. I have been buying that since and it has made a difference.
>> Janet US
>>
>
>Those damn low fat dairy products are the work of the devil. At the risk
>of sounding like Bruce, You HAVE to read the labels these days.

I can't pinpoint it, but there is something wrong with how you put
that.

On 3/29/2018 4:27 PM, Gary wrote:

>
> Regular homemade lasagna is one of my favorite meals and when I
> make it (not in about 3 years now, sadly) I make it large.
> Completely tops off a 9X13 baking dish and also a full bread
> dish.

My wife uses a larger one a few times a year. i weighed one at 15# and
it fed a lot of people. I can understand not making it for just
yourself though, but it does freeze well.


> Too eat, all on one plate, lasagna, fresh salad (dressing has to
> be mix of 2/3 mayo and 1/3 ketchup). The salad dressing that runs
> over to the lasagna is very complimentary. Finally, italian loaf
> of bread, sliced and buttered with garlic, sprinkle on some
> parmesan/romano cheese, then browned under the broiler.

Sounds good, the right way to do it.


>
> Any frozen lasagna meal that I've tried has always been watery,
> bland, and a total fail.
>

When I was working I'd buy the Stouffer's brand for lunch once in a
while and it was enough for two of us. Not bad for frozen but nothing
at all like homemade.

Invite a friend or two for dinner and make one. Freeze the rest for
future meals. Worth the effort, IMO.

On 3/29/2018 3:39 PM, U.S. Janet B. wrote:

>
> swertz told me to make sure that the ricotta I was buying was the full
> fat one. I have been buying that since and it has made a difference.
> Janet US
>

Dump it in a strainer and let it drain for a couple of hours too.

Bruce wrote:
> On Thu, 29 Mar 2018 16:20:04 -0500, Hank Rogers >
> wrote:
>
>> U.S. Janet B. wrote:
>>> On Thu, 29 Mar 2018 18:05:57 -0000 (UTC), Wayne Boatwright
>>> > wrote:
>>>
>>> snip
>>>
>>>>
>>>> I've been very disappointed with ricotta for a long time. It used to
>>>> be much firmer, dryer, and had somewhat of a curdy texture. I've
>>>> been using full fat cottage cheese instead for a long time now.
>>>
>>> swertz told me to make sure that the ricotta I was buying was the full
>>> fat one. I have been buying that since and it has made a difference.
>>> Janet US
>>>
>>
>> Those damn low fat dairy products are the work of the devil. At the risk
>> of sounding like Bruce, You HAVE to read the labels these days.
>
> I can't pinpoint it, but there is something wrong with how you put
> that.
>
What? the dairy products are cleverly marked to obfuscate the fact they
are not pure unadulterated.

On Thu, 29 Mar 2018 18:50:56 -0500, Hank Rogers >
wrote:

>Bruce wrote:
>> On Thu, 29 Mar 2018 16:20:04 -0500, Hank Rogers >
>> wrote:
>>
>>> U.S. Janet B. wrote:
>>>> On Thu, 29 Mar 2018 18:05:57 -0000 (UTC), Wayne Boatwright
>>>> > wrote:
>>>>
>>>> snip
>>>>
>>>>>
>>>>> I've been very disappointed with ricotta for a long time. It used to
>>>>> be much firmer, dryer, and had somewhat of a curdy texture. I've
>>>>> been using full fat cottage cheese instead for a long time now.
>>>>
>>>> swertz told me to make sure that the ricotta I was buying was the full
>>>> fat one. I have been buying that since and it has made a difference.
>>>> Janet US
>>>>
>>>
>>> Those damn low fat dairy products are the work of the devil. At the risk
>>> of sounding like Bruce, You HAVE to read the labels these days.
>>
>> I can't pinpoint it, but there is something wrong with how you put
>> that.
>>
>What? the dairy products are cleverly marked to obfuscate the fact they
>are not pure unadulterated.

It had more to do with the word risk.

On Thu, 29 Mar 2018 22:43:58 -0000 (UTC), Wayne Boatwright
> wrote:

>On Thu 29 Mar 2018 02:01:59p, U.S. Janet B. told us...

snip
>> I make it in a bread loaf pan. It still makes two hefty meals.
>> When you've got all the stuff on hand it doesn't take any time at
>> all to put a lasagna together.
>> Janet US
>>
>
>You're right, it's pretty quick and easy. Making it a deep 9x9 pan
>it makes 8 servings of a size we like. We eat two and freeze six.
>We always some meat sauce in the frezeer, it makes for quick and easy
>meal to thaw both the lasagne and the sauce.

that's the key, having some meat sauce and some mozz in the freezer

On 3/29/2018 2:19 PM, wrote:
> On Thu, 29 Mar 2018 09:51:05 -0700, wrote:
>
>> On Thu, 29 Mar 2018 15:56:10 +0000 (UTC), tert in seattle
>> > wrote:
>>
>>> writes:
>>>>
>>>> "jmcquown" > wrote in message
>>>> news >>>>>
>>>>> Microwave Lasagna
>>>
>>> [snip]
>>>>> Jill
>>>>
>>>> I make lasagna perhaps once or twice a year. Never tried it that way but
>>>> prefer the regular pasta that you cook first, no meat, plenty of veggies and
>>>> in the oven. Angela likes the little bits around the edges that get crispy
>>> >from the oven.
>>>
>>> I'm with Angela on this one - gotta have the crispy bits
>>
>> I can't begin to imagine lasagna without meat. And LOTS of cheese.
>
> Eggplant Parm Lasagna with cheese abundanza is excellent... don't
> really need-a-the meat or the pasta.
>
I love eggplant parm but it's not lasagna!

Jill

wrote:
>
> On Thu, 29 Mar 2018 15:27:51 -0500, Gary > wrote:
>
> >Regular homemade lasagna is one of my favorite meals and when I
> >make it (not in about 3 years now, sadly) I make it large.
> >Completely tops off a 9X13 baking dish and also a full bread
> >dish.
>
> Been a while for me as well, no one here usually to help eat it, and
> MY way makes enough to stuff the freezer.
>
> I start with a turkey-sized baking tray. You can imagine what it takes
> to get that near full.

Lol. I do have a turkey baking pan. THAT WOULD be a very serious
batch of lasagna.

With my lasagna, I freeze the bread pan (filled to the top) then
bake and eat the 9X13 pyrex dish (also filled to the top) all
week long. I can happily eat it for lunch, dinner, snacks as it's
such a rare treat and might even be considered my very favorite
meal.

Making the sauce beforehand is a long separate process and so
easy to put off until another day. My largest pot is 8 quarts and
I almost fill it up. Once I have that base sauce though,
assembling lasagna is easy enough. I really should make it all
more often.

Ed Pawlowski wrote:
>
> On 3/29/2018 4:27 PM, Gary wrote:
>
> >
> > Regular homemade lasagna is one of my favorite meals and when I
> > make it (not in about 3 years now, sadly) I make it large.
> > Completely tops off a 9X13 baking dish and also a full bread
> > dish.
>
> My wife uses a larger one a few times a year. i weighed one at 15# and
> it fed a lot of people. I can understand not making it for just
> yourself though, but it does freeze well.

That sounds larger than my batches but I've never weighted them.
I have no problem cooking large just for myself and
freezing....that works well and is great for a time when you want
something good but don't want to get into involved cooking. I
usually do cook for at least 4-6 at a time.



> > Any frozen lasagna meal that I've tried has always been watery,
> > bland, and a total fail.

> When I was working I'd buy the Stouffer's brand for lunch once in a
> while and it was enough for two of us. Not bad for frozen but nothing
> at all like homemade.

I forgot about those and yes, the Stouffer's are pretty good.
That's the only one I would recommend. IMO, they are the next
best thing to homemade.

On Fri, 30 Mar 2018 09:15:43 -0500, Gary > wrote:

wrote:
>>
>> On Thu, 29 Mar 2018 15:27:51 -0500, Gary > wrote:
>>
>> >Regular homemade lasagna is one of my favorite meals and when I
>> >make it (not in about 3 years now, sadly) I make it large.
>> >Completely tops off a 9X13 baking dish and also a full bread
>> >dish.
>>
>> Been a while for me as well, no one here usually to help eat it, and
>> MY way makes enough to stuff the freezer.
>>
>> I start with a turkey-sized baking tray. You can imagine what it takes
>> to get that near full.
>
>Lol. I do have a turkey baking pan. THAT WOULD be a very serious
>batch of lasagna.
>
>With my lasagna, I freeze the bread pan (filled to the top) then
>bake and eat the 9X13 pyrex dish (also filled to the top) all
>week long. I can happily eat it for lunch, dinner, snacks as it's
>such a rare treat and might even be considered my very favorite
>meal.
>
>Making the sauce beforehand is a long separate process and so
>easy to put off until another day. My largest pot is 8 quarts and
>I almost fill it up. Once I have that base sauce though,
>assembling lasagna is easy enough. I really should make it all
>more often.

When I bother to make real lasagna I use a giant lasagna pan, easily
takes 3 pounds of lasagna noodles besides all the other ingredients.

On Fri, 30 Mar 2018 02:53:09 -0500, Sqwertz >
wrote:

>On Thu, 29 Mar 2018 13:39:37 -0600, U.S. Janet B. wrote:
>
>> On Thu, 29 Mar 2018 18:05:57 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>> snip
>>
>>>
>>>I've been very disappointed with ricotta for a long time. It used to
>>>be much firmer, dryer, and had somewhat of a curdy texture. I've
>>>been using full fat cottage cheese instead for a long time now.
>>
>> swertz told me to make sure that the ricotta I was buying was the full
>> fat one. I have been buying that since and it has made a difference.
>
>Made using whole milk. The dry, tasteless, virtually fat free nasty
>(but traditional) stuff is made only with whey. My grocer has both so
>you gotta read the labels carefully. And now I see thers' a skim milk
>ricotta.
>
>=sw
that's the problem at my stores, the 3 different kinds of ricotta are
shelved together with almost identical cartons. Have to read the
label
Janet US

On 3/29/2018 4:24 PM, barbie gee wrote:
>
>
> On Wed, 28 Mar 2018, jmcquown wrote:
>
>> A recipe for those with a large enough microwave to try. Â* This is
>> from the cookbook that came with my circa 1985 microwave.
>>
>> Microwave Lasagna
>>
>> 1 lb. ground beef
>> 1/2 lb. bulk Italian sausage
>> 1/3 c. chopped onion
>> 1 can (16 oz.) whole tomatoes, undrained
>> 1 can (15 oz.) tomato sauce
>> 1/2 c. water
>> 2 tsp. Italian seasoning blend
>> 1/2 tsp. pepper
>> 1 carton (15 oz.) ricotta cheese**
>> 3 cups shredded mozarella cheese, divided
>> 1 egg
>> dash of garlic powder
>> 9 *uncooked* lasagna noodles
>>
>> 1.Â* In a 2-quart casserole, combine ground beef, sausage and onion.
>> Microwave on HIGH 5-6 minutes or until meat is no longer pink,
>> stirring a couple of times.Â* Drain.Â* Add tomatoes, tomato sauce, 1/2
>> c. water, Italian seasoning and pepper.Â* Stir to blend and break apart
>> tomtatoes. Set aside.
>>
>> 2.Â* In medium mixing bowl, combine ricotta, 1/2 c. mozarella cheese,
>> egg and garlic powder.Â* Mix well.Â* Set aside.
>>
>> 3.Â* Spread one-third of the meat mixture in the bottom of a 12X8-inch
>> baking dish.Â* Arrange three noodles on top.Â* Spread with half the
>> ricotta mixture. Sprinkle with 1 cup mozarella cheese.Â* Repeat layers
>> once.Â* Cover with remaining noodles.Â* Top with remaining meat mixture.
>>
>> 4.Â* Cover dish with plastic wrap.Â* Microwave at HIGH power for 8
>> minutes. Rotate dish.Â* Reduce power to half (power level 5).
>> Microwave for 30-35 minutes longer or until noodles are tender,
>> rotating dish once.Â* Top with remaining 1/2 c. mozarella cheese.
>> Re-cover.Â* Let stand 10 minutes before serving.
>>
>> ** I used cottage cheese rather than ricotta.
>>
>> I was pleasantly surprised at how well this turned out and made it
>> several times.Â* This was years before anyone came up with those
>> no-boil lasagna noodles.Â* The liquid from the tomatoes, the sauce and
>> the extra 1/2 c. of water is sufficient, along with the other
>> ingredients, to completely cook the noodles.
>>
>> Jill
>>
>
> well, it's not exactly a HUGE timesaver, but for no fuss lasagna, seems
> okay.

No, it's not really a timesaver. Back in those days I was trying to
figure out whether or not my new (at the time) microwave could actually
be used to do more than heat water or melt butter. Turns out it
could, with tasty results!

One of the biggest complaints (and it's barely a ripple in terms of
complaints) is that cooked lasagna noodles tend to tear easily. With
this microwave recipe, using uncooked noodles, that was never a problem.

Jill

On 3/30/2018 10:42 AM, wrote:
> When I bother to make real lasagna I use a giant lasagna pan, easily
> takes 3 pounds of lasagna noodles besides all the other ingredients.
>
Ok Lidia.

https://imgur.com/a/bCS3t LOL

> wrote in message
...
> On Thu, 29 Mar 2018 09:51:05 -0700, wrote:
>
>>On Thu, 29 Mar 2018 15:56:10 +0000 (UTC), tert in seattle
> wrote:
>>
writes:
>>>>
>>>>"jmcquown" > wrote in message
>>>>news >>>>>
>>>>> Microwave Lasagna
>>>
>>>[snip]
>>>>> Jill
>>>>
>>>>I make lasagna perhaps once or twice a year. Never tried it that way but
>>>>prefer the regular pasta that you cook first, no meat, plenty of veggies
>>>>and
>>>>in the oven. Angela likes the little bits around the edges that get
>>>>crispy
>>>>from the oven.
>>>
>>>I'm with Angela on this one - gotta have the crispy bits
>>
>>I can't begin to imagine lasagna without meat. And LOTS of cheese.
>
> Eggplant Parm Lasagna with cheese abundanza is excellent... don't
> really need-a-the meat or the pasta.

That's good but I like zucchini in mine. I have made it without cheese when
I couldn't eat dairy. It is better with cheese.

"jmcquown" > wrote in message
...
> On 3/29/2018 4:24 PM, barbie gee wrote:
>>
>>
>> On Wed, 28 Mar 2018, jmcquown wrote:
>>
>>> A recipe for those with a large enough microwave to try. This is from
>>> the cookbook that came with my circa 1985 microwave.
>>>
>>> Microwave Lasagna
>>>
>>> 1 lb. ground beef
>>> 1/2 lb. bulk Italian sausage
>>> 1/3 c. chopped onion
>>> 1 can (16 oz.) whole tomatoes, undrained
>>> 1 can (15 oz.) tomato sauce
>>> 1/2 c. water
>>> 2 tsp. Italian seasoning blend
>>> 1/2 tsp. pepper
>>> 1 carton (15 oz.) ricotta cheese**
>>> 3 cups shredded mozarella cheese, divided
>>> 1 egg
>>> dash of garlic powder
>>> 9 *uncooked* lasagna noodles
>>>
>>> 1. In a 2-quart casserole, combine ground beef, sausage and onion.
>>> Microwave on HIGH 5-6 minutes or until meat is no longer pink, stirring
>>> a couple of times. Drain. Add tomatoes, tomato sauce, 1/2 c. water,
>>> Italian seasoning and pepper. Stir to blend and break apart tomtatoes.
>>> Set aside.
>>>
>>> 2. In medium mixing bowl, combine ricotta, 1/2 c. mozarella cheese, egg
>>> and garlic powder. Mix well. Set aside.
>>>
>>> 3. Spread one-third of the meat mixture in the bottom of a 12X8-inch
>>> baking dish. Arrange three noodles on top. Spread with half the ricotta
>>> mixture. Sprinkle with 1 cup mozarella cheese. Repeat layers once. Cover
>>> with remaining noodles. Top with remaining meat mixture.
>>>
>>> 4. Cover dish with plastic wrap. Microwave at HIGH power for 8 minutes.
>>> Rotate dish. Reduce power to half (power level 5). Microwave for 30-35
>>> minutes longer or until noodles are tender, rotating dish once. Top with
>>> remaining 1/2 c. mozarella cheese. Re-cover. Let stand 10 minutes
>>> before serving.
>>>
>>> ** I used cottage cheese rather than ricotta.
>>>
>>> I was pleasantly surprised at how well this turned out and made it
>>> several times. This was years before anyone came up with those no-boil
>>> lasagna noodles. The liquid from the tomatoes, the sauce and the extra
>>> 1/2 c. of water is sufficient, along with the other ingredients, to
>>> completely cook the noodles.
>>>
>>> Jill
>>>
>>
>> well, it's not exactly a HUGE timesaver, but for no fuss lasagna, seems
>> okay.
>
> No, it's not really a timesaver. Back in those days I was trying to
> figure out whether or not my new (at the time) microwave could actually be
> used to do more than heat water or melt butter. Turns out it could,
> with tasty results!
>
> One of the biggest complaints (and it's barely a ripple in terms of
> complaints) is that cooked lasagna noodles tend to tear easily. With this
> microwave recipe, using uncooked noodles, that was never a problem.

If you slightly undercook them, they won't tear.

jmcquown wrote:
>
> One of the biggest complaints (and it's barely a ripple in terms of
> complaints) is that cooked lasagna noodles tend to tear easily.

"Balderdash"

I've always cooked my lasagna noodles completely to soft. Never
tore one but sometimes I have to cut the extra ones to fit in the
bread pan. I would never risk a valuable pan of lasagna to dry
noodles. If you don't get the ends covered they will cook into
rocks.

On 2018-03-31 4:11 PM, Gary wrote:
> jmcquown wrote:
>>
>> One of the biggest complaints (and it's barely a ripple in terms of
>> complaints) is that cooked lasagna noodles tend to tear easily.
>
> "Balderdash"
>
> I've always cooked my lasagna noodles completely to soft. Never
> tore one but sometimes I have to cut the extra ones to fit in the
> bread pan. I would never risk a valuable pan of lasagna to dry
> noodles. If you don't get the ends covered they will cook into
> rocks.


Sometimes I cook them and sometimes I don't. If I don't, I just give
the lasagna an extra 5 minutes cooking time. Who cares if a piece of
pasta tears? It is going to get covered in sauce and cheese.

Some people have the same fear about cooking with phyllo. It dries out
quickly and it rips. It doesn't matter. It is getting brushed with
butter and more layers of phyllo.

On Sat, 31 Mar 2018 15:11:17 -0500, Gary wrote:

>jmcquown wrote:
>>
>> One of the biggest complaints (and it's barely a ripple in terms of
>> complaints) is that cooked lasagna noodles tend to tear easily.
>
>"Balderdash"
>
>I've always cooked my lasagna noodles completely to soft. Never
>tore one but sometimes I have to cut the extra ones to fit in the
>bread pan. I would never risk a valuable pan of lasagna to dry
>noodles. If you don't get the ends covered they will cook into
>rocks.

I also cook mine to soft and have torn plenty. So what? Just piece them
together and no one will ever know. And yes, every millimeter has to be
covered with sauce and cheese.

--
Do not spray into eyes
I have sprayed you into my eyes