Chef Angela Medearis demonstrates how to make microwave lasagna, cutting cooking and prep time down from 1-1/2 hours to a mere 45 minutes.
Ingredients for the meat sauce:
1/2 lb. mild Italian sausage, casing removed
1/2 lb. lean ground beef
1 chopped yellow onion
1 medium green bell pepper, chopped
3 minced garlic cloves
2 Tbs. crushed dried basil
2 Tbs. crushed dried parsley
2 tsp. salt
1 tsp pepper
2 Tbs. steak sauce
2 Tbs. Worcestershire sauce
1/2 tsp. cayenne pepper
two 1-lb. jars spaghetti sauce
Preparation:
Combine all ingredients and microwave for seven to 10 minutes. After about three minutes, pause the oven and break of the ingredients so that the pieces are uniform. Drain the grease off the mixture and add the two jars of spaghetti sauce, mixing well. While the meat is cooking, assemble the filling.
Ingredients for the filling:
15 oz. ricotta cheese
1/4 cup Parmesan cheese
1 Tbs. chopped parsley
2 eggs, beaten
1/4 tsp. cayenne pepper
1 tsp. salt
1 tsp. pepper
2 tsp. garlic powder
Preparation:
Combine all ingredients and mix well.
Remaining Ingredients for the Noodles and Cheese Layering:
10 to 12 oven-ready lasagna noodles
1 cup grated Parmesan cheese
1 cup grated Monterey Jack or mozzarella cheese
To Assemble Lasagna:
Use a large, rectangular glass dish (no need to butter or spray first). Spoon in a layer of meat sauce. Add a layer lasagna noodles. Sprinkle noodles with some of the Parmesan and Jack cheeses. Add a layer of the filling, using several spoonfuls spread evenly per layer.
Repeat the sequence of sauce, noodles, cheese and filling. Be sure you finish with the ricotta mixture on top, since it will seal in the cheese and keep it from becoming rubbery in the microwave.
Seal the dish with plastic wrap, folding back one corner to vent. Place the casserole on a round dish to help it move smoothly in the microwave and cook evenly. Cook 15 minutes on high, then 30 minutes on medium.
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