1 pound ground beef
1 15 1/2 ounce jar spaghetti sauce
1 8 ounce can tomato sauce
1 tablespoon parsley flakes
1 teaspoon oregano leaves
1 16 ounce carton cottage cheese
1/4 cup grated Parmesan cheese
1 egg
1 tablespoon parsley flakes
1 teaspoon basil leaves
8 uncooked lasagna noodles
8 ounces Mozzarella cheese, shredded
3 tablespoons grated Parmesan cheese
1/4 cup water, rinse sauce jar with this
Crumble beef into 1 1/2 quart casserole. Cover loosely and microwave on high 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 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 a 12 x 7 1/2 x 2 inch baking dish. 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 10 minutes; rotate baking dish half turn during this time. Microwave on medium 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 the time for 700 watt oven; a lesser watt oven will take the longer time. Serves 6 to 8.
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