1 lb. ground beef
1 (14 1/2 oz.) can tomatoes, undrained
1 (6 oz.) can tomato paste
1 1/2 tsp. salt (can add more or less to taste)
1 1/2 tsp. basil leaves (can add more or less to taste)
1/2 tsp. oregano leaves (can add more or less to taste)
1/2 tsp. garlic powder (can add more or less to taste)
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. (8 oz.) shredded Mozzarella cheese

Crumble ground beef in 1 1/2 quart glass casserole. Microwave on high 5 minutes or until no longer pink, stirring once. Stir to break meat into pieces. Drain. Stir in tomatoes, tomato paste, salt, basil, oregano, garlic powder and water. Cover with casserole lid. Microwave on high 4 to 5 minutes or until mixture boils.

Combine cottage cheese, Parmesan cheese, egg and parsley. Mix well. Pour 1 1/2 cups tomato sauce mixture into 8x12 inch glass baking dish; spread evenly in dish. Place 4 uncooked noodles evenly over sauce. (They may overlap.) Top with half the cottage cheese mixture, spreading evenly. Sprinkle with half the Mozzarella cheese. Spoon 1 cup sauce evenly over cheese. Place 4 or 5 more noodles on sauce.

Top with even layers of remaining cottage cheese mixture, Mozzarella cheese and tomato sauce (in that order). Cover tightly with plastic wrap. Microwave on high 15 minutes. Rotate dish. Microwave on medium (50% power) 15 to 20 minutes until noodles are tender. Remove plastic wrap. Sprinkle lasagna with an additional 2 tablespoons Parmesan cheese. Microwave on high uncovered 1 1/2 to 2 minutes or until cheese is melted. Let stand about 10 minutes before cutting into squares for serving.