7 Cheese Lasagna - Microwave

Submitted by Lewis Mize --Chef #315547

"I found this recipe, after looking for a good Lasagna recipe for a number of years. I have modified it to suite my taste and cooking style. I do the cooking in 2 or 3 repetitive steps in order to get all of the parts into my microwave."

 

• Ready In: 1hr 30mins
• Ingredients: 17
• Yields: 6 quarts
• Serves: 24

ingredients

• 226.79 g mushrooms
• 1360.77 g hamburger
• 1 onion, diced
• 118.29 ml bell pepper, red & green mixed
• 29.58 ml basil
• 29.58 ml oregano
• 44.37 ml Lawry's Seasoned Salt
• 907.18 g bow tie pasta (DaVinici)
• 946.36 ml Clamato juice, tomato cocktail
• 510.29 g tomato paste
• 453.59 g dry curd cottage cheese
• 1700.97 g ricotta cheese
• 340.19 g shredded cheddar cheese
• 340.19 g shredded mozzarella cheese
• 226.79 g shredded colby cheese
• 226.79 g shredded monterey jack cheese
• 118.29 ml grated parmesan cheese

directions

1. I split the cooking into 2 or 3 times in order to fit the bowls into my microwave.
2. Cook the Hamburger and the rest of the first 6 ingredients saving the juice.
3. 15 minutes on reheat (3/4 power) stirring several times.
4. Cook the noodles using the hamburger juice and enough Clamato Tomato Cocktail to get the noodles soft.
5. 15 minutes on reheat (3/4 power) siring several times, and checking that there is enough moisture.
6. After the cooked items are cool enough to handle, combine the ingredients in a VERY LARGE mixing bowl along with ingredients #9,10, & 11.
7. Combine all of the shredded cheeses in another bowl.
8. Layer the combined ingredients and the shredded cheeses into casserole bowls or aluminum baking dishes, being careful that you don't run out the layering ingredients.
9. Cook 30 minutes on reheat (3/4 power).
10. OR.
11. Bake at 350 for 20 minutes - do not burn the cheese.