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 leaves
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. (8 oz. pkg.) shredded Mozzarella cheese

Crumble ground beef into 1 1/2 quart glass casserole. Microwave on high 5-6 minutes or until no longer pink, stirring once. Stir to break into pieces; drain. Stir in next 7 ingredients. Cover with lid or wrap. Microwave (high) 4-5 minutes or until mixture boils. Combine cottage cheese, Parmesan, egg, and parsley; mix well. Pour 1 1/2 cups tomato sauce mixture in a 12 x 8 inch glass baking dish; spread evenly.

Place 4 uncooked noodles over sauce (overlap as needed). Top with 1/2 cottage cheese mixture; spread evenly. Sprinkle with 1/2 Mozzarella. Spoon 1 cup sauce evenly over cheese. Place 4 noodles on sauce. Top with even layers of remaining cottage cheese mix, Mozzarella, and tomato sauce. Cover tightly with plastic wrap. Microwave on high 15 minutes. Rotate dish. Microwave (medium - 50%) 15-20 minutes or until noodles are tender. Remove wrap, sprinkle with additional 2 tablespoons Parmesan cheese. Microwave (high), uncovered, 1 1/2 - 2 minutes or until cheese is melted. Let stand about 10 minutes before cutting into squares for serving. About 6 servings.