1 lb. ground beef (lean)
1 (15 1/2 oz.) can spaghetti sauce
1 (8 oz.) can tomato sauce
1 tbsp. dried parsley flakes
1 tsp. dried oregano leaves
1 (16 oz.) carton creamed cottage cheese
1/2 c. grated Parmesan cheese
1 egg
1 tbsp. parsley flakes
1 tsp. dried basil leaves
8 uncooked lasagna noodles
2 c. shredded Mozzarella cheese
3 tbsp. grated Parmesan cheese

Crumble beef into 1 1/2 quart casserole. Cover loosely with paper towel. Microwave on high for 3 minutes. Break up and stir. Cover again and microwave until very little pink remains (2 or 3 minutes longer); drain. Stir in spaghetti sauce, tomato sauce, 1 tablespoon parsley flakes, and oregano. Cover tightly and microwave on high (3 to 4 minutes). Mix cottage cheese, 1/2 cup Parmesan cheese, egg, and 1 tablespoon parsley and the basil. Spread 1 1/2 cups meat sauce in baking dish, 12 x 7 x 2 inch. Overlap 4 uncooked lasagna noodles. Over sauce and noodles, add 1 cup of the cheese filling and 1 cup Mozzarella cheese. Repeat the layers with 1 1/3 cup meat sauce, noodles, and cheese filling. Top with remaining meat sauce.

Cover lightly and microwave 10 minutes on high; turn. Microwave on medium (50% power) for 22 to 28 minutes longer. Sprinkle with remaining Mozzarella. Add 3 tablespoons Parmesan cheese over top. Cover with saran wrap and let stand 10 minutes. (Vent one corner of saran wrap.) Use saran wrap for cover when called - always vent one corner.