1 lb. ground beef
1 (14 1/2 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 1/2 tsp. salt
1 1/2 tsp. basil 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 into 1 1/2 quart glass casserole. Microwave 5 to 6 minutes on high, stirring once. Stir to break meat into pieces. Drain. stir in tomato sauce, tomato paste, salt, basil, oregano, garlic powder and water. Cover with casserole lid.

Microwave 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 in 12"x8" glass baking dish; spread evenly in dish. Place 4 uncooked noodles evenly over sauce.

Top with half the cottage cheese mixture, spreading evenly. Sprinkle with half the Mozzarella. Spoon 1 cup sauce evenly over cheese. Place 4 or more noodles on sauce. Top with even layers of remaining cottage cheese mixture, Mozzarella and tomato sauce. Cover tightly with plastic wrap. Cook (high) for 15 minutes. Rotate dish. Cook at 50% power 15 to 20 minutes or until noodles are tender.

Remove plastic. Sprinkle lasagne with an additional 2 tablespoons Parmesan cheese. Cook high 1 1/2 to 2 minutes or until cheese is melted. Let stand about 10 minutes before cutting into squares for serving. Makes 6 servings.