1 lb. lean ground beef
2 (8 oz.) cans tomato sauce
1/4 lb. mushrooms, chopped
1 sm. onion, minced
1/4 tsp. garlic powder or 1 clove minced and sauteed
1 tsp. sweet basil leaves
1/2 tsp. oregano
1/2 tsp. thyme
Salt and pepper
8 oz. lasagna noodles, cooked according to directions and drained
1 1/2 c. cottage cheese
1/2 lb. Mozzarella cheese, thinly sliced
Parmesan cheese, grated

Crumble ground beef into plastic colander set in 12 x 8 inch glass baking dish; microwave on high for 4 minutes, stirring halfway. Pour out drippings. Combine beef in 2 quart glass bowl with tomato sauce, mushrooms, onion, garlic, basil, oregano, thyme, salt, and pepper. Microwave on high 6 to 8 minutes, stirring halfway through cooking time.

Layer 1/3 of cooked noodles in 12 x 8 inch dish. Top with 1/3 meat sauce and 1/2 cottage cheese and Mozzarella. Repeat, ending with noodles and meat. Sprinkle generously with Parmesan cheese. Cover with waxed paper and microwave on high 10 to 12 minutes, rotating dish 1/4 turn halfway through cooking time. Rest, covered, 5 to 10 minutes before serving.

This can be prepared (not your final cook time of 10 to 12 minutes) 1 or 2 days ahead and refrigerate. Allow 5 minutes additional cooking time if heating directly from refrigerator. Serves 6 to 8.