1 lb. ground beef
1 (15 1/2 oz.) jar spaghetti sauce
1 (8 oz.) can tomato sauce
1 tbsp. parsley flakes
1 tsp. oregano leaves
1 (16 oz.) carton cottage cheese
1/4 c. grated Parmesan cheese
1 egg
1 tbsp. parsley flakes
1 tsp. basil leaves
8 uncooked lasagna noodles
8 oz. Mozzarella cheese, shredded
3 tbsp. grated Parmesan cheese
1/4 c. water, rinse sauce jar with this

Crumble beef into 1 1/2 quart casserole. Cover loosely and microwave on high (100%) for 3 minutes; break up and stir. Cover and microwave until very little pink remains; 2 to 3 minutes longer; drain. Stir in spaghetti sauce, tomato sauce, 1 tablespoon parsley flakes and oregano. Cover tightly and microwave on high (100%) to boiling, 3 to 4 minutes. Mix cottage cheese, 1/4 cup Parmesan cheese, egg, 1 tablespoon parsley flakes and the basil in a small bowl. Spread 1 1/2 cup meat sauce in baking dish (12" x 7 1/2" x 2" interior size). Overlap 4 lasagna noodles on sauce. Add 1 cup cheese filling and 1 cup Mozzarella cheese (reserve 1 cup Mozzarella cheese for top after cooking). Repeat layers with 1 1/3 cup meat sauce, remaining noodles and cheese filling. Top with remaining meat sauce.

Cover tightly and microwave on high (100%) 10 minutes; rotate baking dish half turn during this time. Microwave on medium (50%) until noodles are tender, 22 to 28 minutes longer. Sprinkle remaining Mozzarella cheese and 3 tablespoons Parmesan cheese on top. Cover and let stand 10 minutes. (22 minutes is time for 700 watt oven; a lesser watt oven will take the longer time).