1 lb. ground beef
1 (15 1/4 oz.) jar commercial spaghetti sauce or homemade frozen 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 microwave-safe colander, place colander in a 9 inch pie plate. Cover with wax paper, microwave on high 5 to 6 minutes or until the meat is no longer pink, stirring after 3 minutes. Combine beef, sauce, water and wine. Spread 1/3 of mixture in a lightly greased 12 x 8 x 2 inch baking dish. Arrange 4 lasagna noodles on sauce mixture. Layer 1 cup cottage cheese and 1 cup Mozzarella cheese over noodles. Spoon 1/2 of remaining sauce over cheese. Top with 4 remaining noodles and 1 cup cottage cheese, 1 cup Mozzarella cheese and 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) 32 to 35 minutes, giving dish a 1/2 turn after 15 minutes, uncover. Sprinkle with remaining cup of Mozzarella cheese and microwave at medium 2 minutes. Before serving, garnish with pepper rings if desired.