1 lb. ground beef
1 (14 1/2 oz.) can tomatoes, undrained
1 (6 oz.) can tomato paste
1 1/2 tsp. salt
1 1/2 tsp. basil leaves
1/2 tsp. oregano
1/8 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. shredded Mozzarella cheese

Crumble ground beef into 1 1/2 quart casserole. Microwave until brown. Break into pieces and drain. Stir in tomatoes, tomato pate, salt, basil, oregano, garlic powder and water. Cover with casserole lid. Microwave on high 4-5 minutes or until mixture boils.

Combine cottage cheese, Parmesan cheese, egg and parsley, mix. Pour 1 1/2 cups tomato sauce mixture into 12x8 glass dish. Place 4 uncooked noodles evenly over sauce. Top with 1/2 the cottage cheese mixture. Sprinkle with 1/2 the Mozzarella cheese. 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 on high 15 minutes. Microwave on medium for 15-20 minutes or until noodles are tender. Remove plastic wrap. Sprinkle lasagna with an additional 2 tablespoons Parmesan cheese. Microwave on high uncovered 1 1/2 - 2 minutes or until cheese is melted. Let stand about 10 minutes before cutting. Serves 6.