At the end of the cooking time the dish will be very hot, so extra care should be taken when removing it from the oven.

1 lb. ground beef
1 can (14 1/2 oz.) tomatoes, undrained
1 can (6 oz.) tomato paste
1 1/2 tsp. salt
1 1/2 tsp. basil leaves
1/2 tsp. oregano leaves
1/4 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 high 5 to 6 minutes, or until no longer pink, stirring once. Stir to break meat into pieces. Drain. Stir in tomatoes, tomato paste, salt, basil, oregano, garlic powder and water. Cover casserole with 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 into 12 x 8 inch glass baking dish; spread evenly in dish. Place 4 uncooked noodles evenly over sauce. They may overlap slightly.

Top with half the cottage cheese mixture, spread evenly. Sprinkle with half the Mozzarella. Spoon 1 cup sauce evenly over cheese. Place 4 more noodles on sauce. Top with even layers of remaining cottage cheese mixture, Mozzarella cheese and tomato sauce. Cover tightly with plastic wrap.

Microwave high for 15 minutes. Rotate dish.

Microwave medium - 50% power 15 to 20 minutes or until noodles are tender. Remove plastic wrap. Sprinkle lasagna with an additional 2 tablespoons Parmesan cheese.

Microwave high uncovered, 1 1/2 to 2 minutes or until cheese is melted. Let stand about 10 minutes before cutting into squares for serving. Makes about 6 servings.