1 lb. lean ground beef
1 (15 1/4 oz.) jar commercial spaghetti sauce
1/2 c. water
1/4 c. dry red wine
8 uncooked lasagna noodles
2 c. cottage cheese
3 c. (12 oz.) shredded mozzarella cheese
1/2 c. grated Parmesan cheese
Green pepper rings, optional

Crumble beef into a microwave safe colander in a 9 inch pie plate. Cover with wax paper and microwave at high 5-6 minutes or until the meat is no longer pink, stirring after 3 minutes.

Combine beef, spaghetti sauce, water and wine. Spread 1/3 of the mixture in a lightly greased 12 x 8 x 2 inch baking dish. Arrange 4 lasagna noodles on sauce. Layer 1 cup cottage cheese and 1 cup of mozzarella cheese over noodles. Spoon half of remaining sauce over cheese. Top with 4 lasagna noodles and 1 cup cottage cheese, 1 cup of mozzarella cheese and the remaining sauce. Sprinkle with Parmesan cheese. Cover tightly with heavy duty plastic wrap. Fold back a small corner of wrap to allow steam to escape.

Microwave at medium (50% power) for 32-35 minutes giving the dish a 1/2 turn after 15 minutes. Uncover and sprinkle with the remaining 1 cup mozzarella cheese. Microwave at medium 2 minutes. Before serving, garnish with pepper rings, if desired. Yield 6 servings.