1 lb. ground beef
1 (14 1/2 oz.) can undrained tomatoes
1 (6 oz.) can tomato paste
1 1/2 tsp. salt
1 1/2 tsp. basil leaves
Dash of garlic powder
1/2 tsp. oregano
1/2 c. water
2 c. cottage cheese
1/4 c. Parmesan cheese
1 egg
1 tbsp. parsley
8 uncooked lasagna noodles
2 c. (8 oz.) shredded Mozzarella cheese

Crumble meat into 1 1/2 quarts casserole. Cook on full power 5-8 minutes; stir once, then stir to break into pieces. Drain. Stir in tomatoes, tomato paste, salt, basil, oregano, garlic, and water. Cover with lid; combine cottage cheese, Parmesan, egg, and parsley; mix well; set aside. Pour 1 1/2 cups tomato mixture into 12 x 8 inch glass baking dish; spread evenly. Place 4 uncooked noodles over sauce. Top with 1/2 the cottage cheese mixture; sprinkle with 1/2 Mozzarella cheese. Spoon 1 cup sauce evenly over cheese. Place rest of noodles on sauce. Top with even layers of remaining mixture.

Cover tightly with plastic; cook full power 14-15 minutes. Rotate dish; cook medium power (50%) 15-20 minutes. Remove wrap. Sprinkle with 2 tablespoons Parmesan cheese. Cook, uncovered, full power 1 1/2 to 2 minutes or until cheese is melted. Let stand 10 minutes.