Creamy Salmon and Noodle Toss

Serves: 4

Ingredients:

2 cups noodles
3 cups hot water
1 packet Savory Chicken Supreme Soup
1 1/2 cups milk
6 spring onions (shallots), finely sliced
1 x 14 ounce (440 g) can red salmon, drained
4 ounces (125 g) ricotta cheese
Freshly ground pepper
2 tablespoons chopped parsley

Microwave Method:

1. Combine noodles and water in a 2-quart (litre) casserole dish. Cook for 14-16 minutes on HIGH. Drain well.
2. Mix together chicken soup, milk and spring onions in a jug. Cook for 3-5 minutes on HIGH, stirring once.
3. Stir in salmon, cooked noodles, ricotta cheese and pepper.
4. Pour mixture into 1.25-quart (litre) oval casserole dish.
5. Sprinkle with chopped parsley.
6. Serve hot or cold.

Seafood Lasagna

Serves: 6-8

Ingredients:

4 ounces (125 g) butter
1 1/2 cups all-purpose (plain) flour
1 teaspoon dry mustard
4 cups milk
1 pound (500 g) seafood marinara
1 packet precooked lasagna noodles
1 1/2 cups grated tasty cheese

Microwave Method:

1. Melt butter for 1 minute on HIGH.
2. Stir in flour and dry mustard. Cook for 1 1/2 minutes on HIGH.
3. Gradually stir in milk. Cook for 6 minutes on HIGH or until sauce is thick. Stir every 2 minutes.
4. Stir in marinara. Cook for 6-8 minutes on MEDIUM.
5. In a large dish cover noodles with boiling water. Leave for 5-10 minutes. Drain.
6. Layer noodles over base of a 2-quart (litre) rectangular casserole dish.
7. Cover noodles with 1/3 seafood sauce and 1/2 cup cheese. Repeat process, ending with seafood sauce and cheese.
8. Cook for 14-16 minutes on MEDIUM HIGH.
9. Allow to stand for 10 minutes before serving.

Convection Microwave Method:

1. Melt butter for 1 minute on HIGH.
2. Stir in flour and dry mustard. Cook for 1 1/2 minutes on HIGH.
3. Gradually stir in milk. Cook for 6 minutes on HIGH or until sauce is thick. Stir every 2 minutes.
4. Stir in marinara. Cook for 6-8 minutes on MEDIUM.
5. In a large dish cover noodles with boiling water. Leave for 5-10 minutes. Drain.
6. Layer noodles over base of a 2-quart (litre) rectangular casserole dish.
7. Preheat oven to 350 degrees F (180 degrees C).
8. Cover noodles with 1/3 seafood sauce and 1/2 cup cheese. Repeat process, ending with seafood sauce and cheese.
9. Place on Low Rack; cook lasagna for 15-17 minutes on LOW MIX/BAKE, or until tender.

Cheesy Salmon Rolls

Serves: 4-6

Ingredients:

Rolls:
12 lasagna noodles (6 1/2 ounce/200 g packet)
8 ounces (250 g) ricotta cheese
3 ounces (90 g) Cheddar cheese, grated
Salt and pepper to taste
2 eggs, lightly beaten
1 x 7 ounce (210 g) can red salmon, drained
2 teaspoons lemon juice
Sauce:
1 x 7 ounce (210 g) can tomato puree
1 tablespoon cornflour
2 tablespoons parsley, chopped

Microwave Method:

1. Place lasagna noodles in a large dish. Pour over 4 cups hot water. Cook for 3 minutes on HIGH. Drain and cool.
2. Combine ricotta cheese, Cheddar cheese, salt and pepper, eggs, salmon and lemon juice; mix well.
3. Place a spoonful of salmon mixture into each lasagna sheet. Roll up tightly. Place in a single layer in a shallow heat-proof dish, seam-side down.

Sauce:

1. Combine cornflour with 2 tablespoons of tomato puree to form a smooth paste. Stir in remaining puree and parsley.
2. Pour tomato puree over salmon rolls and cook for 8-10 minutes on MEDIUM HIGH or until noodles are tender.

Tagliatelle and Crab Salad

Serves: 6-8

Ingredients:

1 pound (500 g) tagliatelle pasta
12 crab sticks, sliced
1//2 cup toasted pine nuts
6 spring onions (shallots), chopped
1/2 cup French dressing
1/2 pint (300 ml) cream
Salt and pepper

Microwave Method:

1. Place tagliatelle into a large bowl. Cover with hot tap water. Cook for 15-20 minutes on HIGH, until tender. Drain well.
2. Toss sliced crab sticks, pine nuts and spring onions through pasta.
3. Mix French dressing and cream. Season with salt and pepper. Pour over pasta. Toss well.

Melon, Ham and Pasta Salad

Serves: 4-6

Ingredients:

2 cups spiral noodles
1 cup chopped ham
1 small rock melon, cut into chunks
1/2 cup French dressing
1/2 cup mayonnaise or sour cream
1 teaspoon horseradish
1/2 cup chives

Microwave Method:

1. Place pasta in a large bowl with 4 cups of hot water. Cook for 12-15 minutes on HIGH. Drain well.
2. Mix ham and melon into pasta.
3. In a large jar mix French dressing, mayonnaise or sour cream, and horseradish. Pour over pasta.
4. Season with salt and pepper. Chill for 1-2 hours.
5. Sprinkle with chopped chives before serving.

Chicken and Macaroni Bake

Serves: 4-6

Ingredients:

3 pound/1.5 kg/ No. 15 chicken
4 teaspoons butter, melted
2 cups macaroni
1/4 cup all-purpose (plain) flour
1/2 pint (300 ml) sour cream
1 cup chicken stock
1 cup grated cheese
1 tablespoon chopped parsley

Microwave Method:

1. Brush chicken with melted butter. Cook for 35-37 minutes on MEDIUM HIGH, turning halfway through cooking. Cool.
2. Place macaroni in a large bowl. Cover with hot water. Cook for 20-25 minutes on HIGH or until pasta is tender. Drain.
3. Remove flesh from chicken.
4. Mix together all-purpose flour, sour cream and chicken stock.
5. Combine chicken, macaroni and sauce mixture. Sprinkle with cheese and cook for 6-7 minutes on MEDIUM HIGH.
6. Sprinkle with parsley.
7. Serve immediately with a tossed salad.

Gnocchi with Mushroom Sauce

Serves: 2-4

Ingredients:

6 cups hot tap water
12 ounces (375 g) fresh gnocchi
1/4 cup pine nuts (optional)
8 ounces (250 g) mushrooms, sliced
4 spring onions (shallots), sliced
1 ounce (30 g) polyunsaturated margarine
2 tablespoons flour
1 cup low-fat yogurt

Microwave Method:

1. Place water into a large bowl. Heat for 6-8 minutes on HIGH.
2. Stir in gnocchi. Cook for 4-5 minutes on HIGH (allow to stand in water to keep warm).
3. Place pine nuts into a small bowl. Cook for 1 1/2 - 2 minutes on HIGH, tossing halfway through cooking.
4. Combine mushrooms, spring onions and margarine in a small bowl. Cook for 3-4 minutes on HIGH.
5. Stir in flour. Cook for 30 seconds on HIGH.
6. Stir in yogurt. Cook for 2-3 minutes on HIGH.
7. Drain gnocchi, pour over sauce sprinkle with pine nuts.

1 serve = 17 g fat, 3 g saturated fat.

Vegetable Pasta Soup

Serves: 6-8

Ingredients:

Vegetable Stock:
1 large onion, cubed
2 zucchini, thickly sliced
1 leek, sliced and washed
1 carrot, sliced
1 stick celery, sliced
1 bay leaf
6 peppercorns
6 cups hot tap water
Soup:
2 carrots, cubed
1 leek, sliced and washed
1 stick celery, sliced
26 ounce (810 g) can whole tomatoes, salt-free
13.5 ounce (425 g) can tomato puree
1 1/2 cups small pasta twists
2 zucchini, sliced
4 ounces (125 g) button mushrooms, sliced
Freshly ground black pepper
Tabasco sauce

Microwave Method:

Vegetable Stock:

1. Combine all vegetable stock ingredients in a 5 quart (litre) casserole dish.
2. Cover and cook for 25-30 minutes on HIGH, stirring halfway through cooking.
3. Allow to cool for 3-4 hours.
4. Drain stock from vegetables, reserving stock (discard vegetables).

Soup:

1. Combine vegetable stock, carrot, leek, celery, tomatoes and tomato puree.
2. Cover and cook for 18-22 minutes on HIGH, stirring halfway through cooking.
3. Stir in pasta. Cook, uncovered, for 10-12 minutes on HIGH.
4. Stir in zucchini and mushrooms.
5. Cook, uncovered, for 8-10 minutes on HIGH.
6. Season with pepper and Tabasco sauce to taste.

This recipe contains no fat.

Easy Lasagna

Serves: 6

Ingredients:

1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 pound (500 g) ground beef (mince)
1 pound (500 g) jar pasta sauce
2 tablespoons tomato paste
2 tablespoons red wine
1 tablespoon mixed herbs
1 bay leaf
Salt and pepper, to taste
1 pound (500 g) ricotta cheese
1/2 cup milk
8 ounce (240 g) packet instant lasagna noodles
8 ounces (250 g) Mozzarella cheese, grated
1/4 cup grated Parmesan cheese

Microwave Method:

1. Place oil, onion and garlic in a 2 quart (litre) casserole, cook for 2 minutes on HIGH.
2. Stir in beef. Cook, uncovered, for 6 minutes on MEDIUM HIGH. Stir in halfway through cooking. When cooked, drain excess meat juice.
3. Add pasta sauce, tomato paste, wine, mixed herbs, bay leaf, salt and pepper. Cook a further 5-6 minutes on MEDIUM HIGH. Stir once during cooking. When cooked, remove bay leaf.
4. Combine ricotta cheese and milk together.
5. Cover the base of a 11 x 8 inch (28 x 20 cm) lasagna dish with one-third of meat sauce.
6. Dip lasagna noodles in hot water and place on top of meat sauce. Top with one-third of remaining meat sauce, one-third of ricotta and one-third Mozzarella cheese.
7. Repeat process ending with Mozzarella cheese. Sprinkle with Parmesan cheese.
8. Cook for 10-12 minutes on MEDIUM HIGH. Allow to stand before serving.

Convection Microwave Method:

1. Place oil, onion and garlic in a 2 quart (litre) casserole, cook for 2 minutes on HIGH.
2. Stir in beef. Cook, uncovered, for 6 minutes on MEDIUM HIGH. Stir in halfway through cooking. When cooked, drain excess meat juice.
3. Add pasta sauce, tomato paste, wine, mixed herbs, bay leaf, salt and pepper. Cook a further 5-6 minutes on MEDIUM HIGH. Stir once during cooking. When cooked, remove bay leaf.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Combine ricotta cheese and milk together.
6. Cover the base of a 11 x 8 inch (28 x 20 cm) lasagna dish with one-third of meat sauce.
7. Dip lasagna noodles in hot water and place on top of meat sauce. Top with one-third of remaining meat sauce, one-third of ricotta and one-third Mozzarella cheese.
8. Repeat process ending with Mozzarella cheese. Sprinkle with Parmesan cheese.
9. Place on Low Rack and cook for 16-20 minutes on HIGH MIX/ROAST. Allow to stand a few minutes before serving.

Spaghetti Alla Matriciana

Ingredients:

4 ounces (125 g) spaghetti
3 cups boiling water
2 rashers bacon, chopped
1/2 small onion, chopped
Pinch cayenne pepper
2 large tomatoes, chopped
2 tablespoons tomato paste
1/4 cup chicken stock
Bay leaf
1/2 cup freshly grated Parmesan cheese

Microwave Method:

1. Place spaghetti into a large bowl with water. Cook for 10-12 minutes on HIGH.
2. Place bacon, onion and cayenne pepper into a bowl. Cook for 2-3 minutes on HIGH, stirring halfway through cooking.
3. Stir in tomatoes, tomato paste, stock and bay leaf. Cook for 8-10 minutes on HIGH, stirring twice during cooking.
4. Remove bay leaf. Pour over drained pasta.
5. Sprinkle with cheese.

Pasta with Curry Prawn Sauce

Serves: 4

Ingredients:

1 ounce (30 g) butter
1/2 teaspoon crushed garlic
1 stick celery, chopped
1 onion, chopped
3 tablespoons all-purpose (plain) flour
2 teaspoons sugar
1 teaspoon curry powder
1/2 finely chopped small red or green chili
1 tablespoon tomato paste
2 ripe tomatoes, chopped
1/2 cup white wine
1/2 small red pepper, chopped
1/2 small green pepper, chopped
Salt and pepper
1 pound (500 g) green king prawns, shelled
4 ounces (125 g) fettuccine, cooked

Microwave Method:

1. Melt butter for 1 minute on HIGH. Add garlic, celery and onion. Cook for 2-3 minutes on HIGH.
2. Add flour, sugar, curry powder, chili, tomato paste, tomatoes and wine. Cook for 3 minutes on HIGH.
3. Add prawns and peppers. Cook for 8-10 minutes on MEDIUM, stirring 3 times, during cooking.
4. Stir in fettuccine. Season to taste.

Noodle Shell Quiche

Serves: 6-8

Ingredients:

10 ounces (315 g) thin wholemeal spaghetti, broken into approx. 2 inch (5 cm) lengths
4-5 cups hot water
6 rashers bacon, rind and fat removed, chopped
1 onion, chopped
4 eggs
1 1/2 cups milk
4 ounces (125 g) Swiss cheese, grated
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves
Freshly ground black pepper

Microwave Method:

1. Place spaghetti in a bowl, cover with hot water. Cook for 11-13 minutes on HIGH, stirring twice during cooking. Drain and rinse well. Place into base and sides of a lightly greased quiche dish.
2. Place bacon in a Pyrex bowl. Cook for 2-3 minutes on HIGH. Drain excess fat. Add onion, stir and cook a further 2 minutes. Sprinkle over pasta.
3. Whisk eggs and milk together, stir in cheese, basil and pepper. Pour over bacon.
4. Cook for 15-18 minutes on MEDIUM. Cool slightly before cutting into wedges to serve.

Convection Microwave Method:

1. Place spaghetti in a bowl, cover with hot water. Cook for 11-13 minutes on HIGH, stirring twice during cooking. Drain and rinse well. Place into base and sides of a lightly greased quiche dish.
2. Place bacon in a Pyrex bowl. Cook for 2-3 minutes on HIGH. Drain excess fat. Add onion, stir and cook a further 2 minutes. Sprinkle over pasta.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Whisk eggs and milk together, stir in cheese, basil and pepper. Pour over bacon.
5. Cook on Low Rack for 23-25 minutes on LOW MIX/BAKE. Cool slightly before cutting into wedges to serve.

Burmese Noodles

Serves: 4-6

Ingredients:

1 pound (500 g) chicken breast fillets, sliced
1/4 cup hoi sin sauce
1/3 cup soy sauce
2 cloves garlic, crushed
2 onions, sliced
2 sticks celery, sliced
1/4 Chinese cabbage, shredded
1/2 pound (250 g) Chinese noodles

Microwave Method:

1. Combine chicken breasts, hoi sin, soy sauce, garlic and onions. Marinate for 2-3 hours.
2. Combine chicken mixture, celery and cabbage in a large bowl. Cook for 14-16 minutes on MEDIUM HIGH, stirring occasionally during cooking.
3. Place Chinese noodles in a 2-3 quart (litre) bowl. Cover with hot tap water. Cook for 7-9 minutes on HIGH. Drain.
4. Toss chicken mixture through noodles. Serve immediately.

Spaghetti Marinara

Serves: 4-6

Ingredients:

2 ounces (60 g) butter
1 onion, finely chopped
1 clove garlic, crushed
1 x 10 ounce (315 g) can Tomato Supreme
1 stick celery, sliced
1/4 cup flour
1/2 pint (300 ml) cream
1/2 cup chicken stock
1 pound (500 g) marinara mix

Microwave Method:

1. Melt butter for 1 minute on HIGH. Stir in onion and garlic. Cook for 2-3 minutes on HIGH.
2. Stir in Tomato Supreme and celery. Cook for 2-3 minutes on HIGH.
3. Stir in flour. Cook for 1-2 minutes on HIGH.
4. Gradually stir in cream, chicken stock and marinara mix.
5. Cook for 5-7 minutes on HIGH, stirring every minute.
6. Serve over hot spaghetti.

Wholemeal Macaroni Pie

Serves: 6

Ingredients:

Pastry:
4 ounces (125 g) butter
2 cups wholemeal flour
1 egg
2-3 tablespoons milk
Filling:
2 ounces (60 g) butter
1 onion, chopped
1 cup tomato soup
1 pound (500 g) ground beef (mince)
1 packet Cream of Mushroom Soup Mix
Topping:
2 ounces (60 g) butter
3 tablespoons flour
1 cup milk
1 cup macaroni, cooked
4 ounces (125 g) grated tasty cheese

Microwave Method:

Pastry:

1. Rub butter into flour until it resembles fine breadcrumbs.
2. Add egg and enough milk to form a soft dough. Refrigerate 1 hour.

Filling:

1. Place butter and onion in a large bowl, cook for 2-3 minutes on HIGH. Add beef, tomato soup and Mushroom Soup Mix. Cook for 12-15 minutes on MEDIUM HIGH, stirring 2-3 times during cooking.

Topping:

1. Melt butter for 1 minute on HIGH, add flour and cook a further 1 minute on HIGH. Add milk and cook 4-5 minutes on HIGH, stirring every minute. Add macaroni to white sauce, mix well.
2. Roll out pastry to line a 8 inch (20 cm) pie plate. Bake blind 8-10 minutes on HIGH.
3. Place beef mixture into pie shell. Spoon macaroni mixture over beef. Top with cheese.
4. Cook 10-12 minutes on MEDIUM HIGH.

Convection Microwave Method:

Pastry:

1. Rub butter into flour until it resembles fine breadcrumbs.
2. Add egg and enough milk to form a soft dough. Refrigerate 1 hour.

Filling:

1. Place butter and onion in a large bowl, cook for 2-3 minutes on HIGH. Add beef, tomato soup and Mushroom Soup Mix. Cook for 12-15 minutes on MEDIUM HIGH, stirring 2-3 times during cooking.

Topping:

1. Melt butter for 1 minute on HIGH, add flour and cook a further 1 minute on HIGH. Add milk and cook 4-5 minutes on HIGH, stirring every minute. Add macaroni to white sauce, mix well.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Roll out pastry to line a 8 inch (20 cm) pie plate. Bake blind 10-15 minutes on LOW MIX/BAKE.
4. Place beef mixture into pie shell. Spoon macaroni mixture over beef. Top with cheese.
5. Bake 15-20 minutes on LOW MIX/BAKE.

Macaroni Cheese Pie

Serves: 4-6

Ingredients:

8 ounces (250 g) macaroni
4 cups hot water
3 eggs, lightly beaten
1 cup milk
1 cup cream
1 cup grated cheese
1/2 teaspoon dried oregano
7 ounces (200 g) pepperoni, thinly sliced

Microwave Method:

1. Place macaroni and water in a bowl. Cook for 7-8 minutes on HIGH. Drain and rinse.
2. Place macaroni in a lightly greased baking dish.
3. In a bowl combine eggs, milk, cream, cheese and oregano. Pour over pasta.
4. Toss in pepperoni.
5. Cook for 15-16 minutes on MEDIUM HIGH. Serve immediately.

Convection Microwave Method:

1. Place macaroni and water in a bowl. Cook for 7-8 minutes on HIGH. Drain and rinse.
2. Place macaroni in a lightly greased baking dish.
3. Preheat oven to 350 degrees F (180 degrees C).
4. In a bowl combine eggs, milk, cream, cheese and oregano. Pour over pasta.
5. Toss in pepperoni.
6. Cook for 23-25 minutes on LOW MIX/BAKE. Serve immediately.

Tomato and Mushroom Sauce

Serves: 4

Ingredients:

2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, crushed
2 pound (1 kg) very ripe tomatoes, sliced or
2 x 13 ounce (410 g) cans of whole tomatoes
1/2 cup red wine
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 bay leaf
8 ounces (250 g) mushrooms, sliced
Pepper to taste

Microwave Method:

1. In a bowl heat oil for 1-2 minutes on HIGH. Add onion and garlic. Cook for 2 minutes on HIGH.
2. Add tomatoes, stir and cook for 1 minute on HIGH.
3. Add wine, tomato paste, oregano, basil and bay leaf. Cover and cook for 6-7 minutes on HIGH.
4. Stir in mushrooms and pepper. Cook uncovered for 4-5 minutes on HIGH. Remove bay leaf.
5. Serve over hot pasta. Sprinkle with freshly grated Parmesan cheese.

Ravioli with Dill Pesto

Serves: 2-4

Ingredients:

8 ounces (250 g) frozen ravioli
3 cups hot water
Sauce:
1/4 cup pine nuts
1/2 cup fresh parsley, firmly packed
1/2 cup fresh dill
1/2 cup olive oil
2 cloves garlic
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup Parmesan cheese

Microwave Method:

1. Place ravioli in a bowl, cover with hot water. Cook for 8-9 minutes on HIGH. When cooked rinse with hot water.
2. Place pine nuts in a small bowl. Cook for 1-2 minutes on HIGH, stirring occasionally.
3. Put pine nuts, parsley, dill, olive oil, garlic, lemon juice, pepper and cheese in a blender. Blend for a few seconds until well combined.
4. Pour sauce over hot ravioli.

Macaroni and Shrimp Au Gratin

Serves: 4-6

Ingredients:

2 cups macaroni
3 cups hot water
1 1/2 cups cottage cheese
4 ounces (125 g) Light Philadelphia Cream Cheese
1/2 cup sour cream
8 ounces (250 g) peeled shrimp
3 spring onions, chopped
2 sticks celery, sliced
1 tablespoon seafood cocktail sauce
Black pepper
1/2 cup grated cheese
1 1/2 tablespoons Cornflake crumbs

Microwave Method:

1. Place macaroni in a large bowl with water. Cook for 7-8 minutes on HIGH, stir during cooking. When cooked, drain and rinse.
2. In a large bowl combine cottage cheese, Philadelphia Cream Cheese and sour cream. Add shrimp, spring onions, celery, cocktail sauce and black pepper. Mix well.
3. Combine macaroni and cheese mixture.
4. Place mixture in a lightly greased casserole dish.
5. Sprinkle with cheese and Cornflake crumbs.
6. Cook for 10-12 minutes on MEDIUM HIGH.

Convection Microwave Method:

1. Place macaroni in a large bowl with water. Cook for 7-8 minutes on HIGH, stir during cooking. When cooked, drain and rinse.
2. Preheat oven to 350 degrees F (180 degrees C).
3. In a large bowl combine cottage cheese, Philadelphia Cream Cheese and sour cream. Add shrimp, spring onions, celery, cocktail sauce and black pepper. Mix well.
4. Combine macaroni and cheese mixture.
5. Place mixture in a lightly greased casserole dish.
6. Sprinkle with cheese and Cornflake crumbs.
7. Place on Low Rack and cook for 15-20 minutes on LOW MIX/BAKE.

Lasagna

Serves: 8

Ingredients:

Meat Sauce:
1 ounce (30 g) butter
1 onion, chopped
2 pound (1 kg) ground topside beef (mince)
1/4 cup tomato paste
8 ounce (250 g) jar Bolognese Sauce
7 ounce (200 g) can champignons, drained
1 clove garlic, crushed (optional)
Cheese Sauce:
3 ounces (90 g) butter
1/3 cup flour
1 3/4 cups milk
4 ounces (125 g) tasty cheese, grated
7 ounce (200 g) packet instant lasagna noodles
3 1/2 ounces (100 g) Mozzarella cheese, grated

Microwave Method:

Meat Sauce:

1. Place butter and onion in a Pyrex bowl. Cook for 2 minutes on HIGH.
2. Stir in ground beef. Cook, uncovered, for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess fat.
3. Stir in tomato paste, Bolognese Sauce, champignons and garlic.

Cheese Sauce:

1. Melt butter for 40 seconds on HIGH. Stir in flour, cook a further 1 minute on HIGH.
2. Gradually stir in milk. Cook for 5-6 minutes on HIGH, stirring every minute.
3. Stir in tasty cheese.

To Assemble:

1. Cover base of 11 x 8 inch (28 x 20 cm) lasagna dish with meat sauce. Dip lasagna noodles in hot water then place a layer of lasagna noodles on top. Spoon in one-third of remaining meat sauce. Spread with one-third of cheese sauce.
2. Repeat process, ending with cheese sauce.
3. Sprinkle with Mozzarella cheese.
4. Cook for 15-18 minutes on MEDIUM HIGH. Stand 10 minutes before serving.
5. Serve with a fresh garden salad and bread.

Convection Microwave Method:

Meat Sauce:

1. Place butter and onion in a Pyrex bowl. Cook for 2 minutes on HIGH.
2. Stir in ground beef. Cook, uncovered, for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess fat.
3. Stir in tomato paste, Bolognese Sauce, champignons and garlic.

Cheese Sauce:

1. Melt butter for 40 seconds on HIGH. Stir in flour, cook a further 1 minute on HIGH.
2. Gradually stir in milk. Cook for 5-6 minutes on HIGH, stirring every minute.
3. Stir in tasty cheese.

To Assemble:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Cover base of 11 x 8 inch (28 x 20 cm) lasagna dish with meat sauce. Dip lasagna noodles in hot water then place a layer of lasagna noodles on top. Spoon in one-third of remaining meat sauce. Spread with one-third of cheese sauce.
3. Repeat process, ending with cheese sauce.
4. Sprinkle with Mozzarella cheese.
5. Place on Low Rack. Cook for 15-20 minutes on HIGH MIX/ROAST.
6. Serve with a fresh garden salad and bread.