Recipe: No-Sweat Lasagna with Chunky Tomato Sauce (microwave)

NO-SWEAT LASAGNA

"The worst part of making lasagna is cooking the noodles. Large steamy pots of boiling water are unwielding, and testing the noodles can be a bit tricky. Using uncooked noodles, this recipe assembles and cooks faster than any you've ever tried. If you're cooking for a crowd or want to freeze an extra batch, just double the ingredients, use two 11- by 7-inch dishes, and cook them one at a time."

1 (15 ounce) container ricotta cheese (2 cups)
2 eggs, lightly beaten
1/2 cup grated parmesan cheese, divided use
1/4 cup chopped parsley
3/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
4 cups chunky tomato sauce, divided use (recipe follows)
9 lasagna noodles, uncooked
2 cups grated mozzarella cheese (8 ounces)

In a large bowl, combine the ricotta cheese, eggs, half of the Parmesan cheese, parsley, salt, and pepper. Mix well until thoroughly blended.

Pour 1 cup of Chunky Tomato Sauce into an 11- by 7-inch microwavable baking dish. Spread the sauce evenly to cover the bottom of the dish. Arrange 3 noodles in a single layer on top of the sauce. Spoon one-third of the ricotta cheese mixture over the noodles. Spread 1 cup of sauce over all. Repeat procedure and continue layering ending with the last cup of sauce. Cover tightly with vented plastic wrap.

Microwave on medium for 12 to 18 minutes, or until the noodles are just tender when pierced with the tip of a sharp knife and the sauce is bubbling. Rotate twice during cooking. Let stand, covered, for 15 minutes.

CHUNKY TOMATO SAUCE
Makes about 6 cups of sauce

3 tablespoons olive oil
1 medium onion, coarsely chopped
3 garlic cloves, minced
3 pounds ripe tomatoes, chopped (or 4 cups canned whole tomatoes with juices)
3 tablespoons chopped parsley
1 1/2 teaspoons sugar (or to taste)
2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano, crumbled)
2 tablespoons chopped fresh basil (or 1 tablespoon dried basil, crumbled)
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon black pepper, freshly ground
salt (to taste)

In a 3-quart microwavable casserole, combine the oil, onion, and garlic. Microwave on High for 3 to 4 minutes, or until the onion is tender.

Stir in the tomatoes. (Break up the tomatoes with the back of a spoon, if using canned.) Microwave on High for 6 minutes, or until the sauce is just boiling.

Add parsley, sugar, oregano, basil, thyme, and pepper, stirring well to combine. Microwave on High for 8 minutes, or until the sauce is thickened slightly. Rotate and stir once during cooking.

Let stand for 5 minutes before serving. Adjust seasonings, adding salt to taste.

If a smoother sauce is desired, cool slightly and put through a food mill or pulse several times in a food processor.

Servings: 6
Source: Quick Harvest: A Vegetarian's Guide To Microwave Cooking by Pat Baird