1 lb. ground beef
1 (14 oz.) can tomatoes, drained
1 (6 oz.) can tomato paste
1 1/2 tsp. salt
1 1/2 tsp. basil leaves
1/2 tsp. oregano leaves
1/8 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. (8 oz.) shredded Mozzarella cheese

Crumble ground beef in 1 1/2 quart glass casserole. Microwave (high) 5 to 6 minutes or until no longer pink, stirring once. Stir in tomatoes, tomato paste, salt, basil, oregano, garlic powder and water. Cover. Microwave (high) 4 to 5 minutes until mixture boils.

Combine cottage cheese, Parmesan cheese, egg and parsley; mix well and set aside.

Pour 1 1/2 cups tomato sauce mixture into 12"x8" glass baking dish; spread evenly in dish. Place 4 uncooked noodles evenly over sauce (they may overlap slightly).

Top with 1/2 cottage cheese mixture, spreading evenly. Sprinkle with 1/2 Mozzarella cheese. Spoon 1 cup sauce over cheese. Place 4 or more noodles on sauce. Top with remaining cottage cheese, Mozzarella cheese, tomato sauce (in given order). Cover tightly with plastic wrap.

Microwave (high) 15 minutes, rotate and microwave (medium) 15 to 20 minutes or until tender. Remove plastic wrap.

Sprinkle with additional 2 tablespoons Parmesan. Microwave (high), uncovered 1 1/2 to 2 minutes. Let stand 10 minutes before cutting.