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| 1 Esslöffel | cooking oil |
| 1 mittel | Onion chopped |
| 1 Dose | Mushroom pieces; (4 ounce) drained |
| 1 Dose | (28 Oz) Italian-Style Tomatoes, Cut In Pieces |
| 1 Dose | Tomato sauce; (8 ounce) |
| 1 Teelöffel | oregano |
| 1 Teelöffel | basil |
| 1 1/2 Tasse | cottage cheese |
| 1/2 x ca. 450 g | Mozzarella shredded |
| 1/2 Tasse | parmesan grated |
| 3 | eggs beaten |
| 2 Esslöffel | dairy sour cream |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 Packung | Lasagne noodles; (8 ounce) cooked |
| 3 Tasse | Cooked chicken; cut in bit size pieces |
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Mix oil and onion in a 2 quart casserole. Cover. Microwave at high (100%) 3 minutes. Stir in mushrooms, tomatoes, tomato sauce, oregano and basil. Cover. Micro wave at high (100%) until sauce thickens (10 to 12 minutes), stirring occasionally. Meantime.... In bowl, mix together cheeses (reserving half the Parmesan for topping) eggs, sour cream, salt and pepper. Pour a little of the simmered sauce in the bottom of a 2 quart baking dish. Add layer of lasagne noodles, cover with pieces of chicken, then some of the cheese mixture and then tomato sauce. Repeat layers, ending with sauce. Sprinkle remaining 1/4 cup Parmesan cheese on W top. Cover with wax paper. Microwave at medium high (70%) until sauce bubbles, 15 minutes. Makes 8 servings.
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