1 lb. ground beef
1/2 c. water
1 can mushrooms
1 (32 oz.) jar spaghetti sauce
1 1/2 c. cottage cheese
1 egg
1/2 tsp. pepper
1/2 lb. shredded Mozzarella cheese
8 lasagna noodles
1/2 c. grated Parmesan cheese

Crumble ground beef in large glass bowl. Micro-cook on High 2 to 3 minutes or until meat is no longer pink; then drain. Stir in spaghetti sauce, water and mushrooms; set aside. Combine egg, cottage cheese and pepper in another bowl. In a glass baking dish, layer 1/2 to 3/4 cup of meat sauce, half of the noodles, half the egg mixture and half the Mozzarella cheese. Repeat layers ending with meat sauce. Cover with plastic wrap. Micro-cook on High for 8 minutes. Reduce setting to Medium Low and cook 20 to 25 minutes or until noodles are tender. Top with Parmesan cheese. Let stand, covered for 15 minutes before serving.