1 lb. ground beef
1 (6 oz.) can tomato paste
1 (14 1/2 oz.) can tomatoes
1 1/2 tsp. salt
1 1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 c. water
2 c. cottage cheese
1/4 c. Parmesan cheese
1 egg
1 tbsp. parsley flakes
8 uncooked lasagna noodles
2 c. shredded Mozzarella cheese
2 tbsp. Parmesan cheese

Crumble meat into 1 1/2 quart glass casserole. Microwave on High for 5 to 6 minutes or until no longer pink, stirring once during cooking and break into pieces. Drain well, stir in the tomato paste, tomatoes, salt, basil, oregano, garlic powder and water; cover and microwave 4 to 6 minutes or until mixture boils. Combine cottage cheese, Parmesan cheese, egg and parsley; mix well.

Spread 1 1/2 cups tomato-meat sauce mixture evenly in an 8"x12" rectangular glass baking dish. Place 4 uncooked noodles on top of sauce evenly. Spread 1/2 cottage cheese mixture evenly. Sprinkle 1/2 of Parmesan cheese. Spoon 1 cup tomato-meat sauce evenly over cheese. Place 4 uncooked noodles on top, layer on remaining cottage cheese mixture, Mozzarella and meat sauce.

Cover tightly with plastic wrap. Microwave on High for 15 minutes. Rotate dish during cooking, microwave on medium for 15 to 20 minutes or until noodles are tender. Carefully remove plastic wrap, sprinkle lasagna with 2 tablespoons Parmesan cheese. Microwave on High until cheese melts. Let stand 10 minutes before cutting.