1 lb. ground beef
1 can (14 1/2 oz.) tomatoes, undrained
1 can (6 oz.) 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 egg
1/4 c. Parmesan cheese
1 tbsp. parsley flakes
8 uncooked lasagna noodles
2 c. (8 oz.) shredded Mozzarella cheese

Crumble ground beef into 1 1/2 quart glass casserole and cook on high power for 5 to 6 minutes or until no longer pink, drain. Stir in tomatoes, tomato paste, salt, basil, oregano, garlic powder and water. Cover with lid. Microwave 4 to 5 minutes on high or until mixture boils. Combine cottage cheese, Parmesan cheese, egg and parsley; mix well. Pour 1 1/2 cups tomato sauce, meat mixture into 12 x 8 inch glass baking dish; spread evenly in dish. Place 4 uncooked noodles evenly over sauce. They may overlap slightly. Top with half the Mozzarella cheese. Spoon 1 cup sauce evenly over cheese. Repeat layers of noodles, cottage cheese, Mozzarella cheese and tomato sauce. Cover tightly with plastic wrap. Microwave on medium power for 15 minutes. Rotate dish. Microwave on medium power (50%) 15 to 20 minutes or until noodles are tender. Let stand about 10 minutes. Sprinkle with additional Parmesan cheese before serving. 6 servings.