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1 lb. ground beef
1 (15 1/2 oz.) can spaghetti
1 (8 oz.) can tomato sauce
1 Tbsp. dried parsley flakes
1 tsp. dried oregano leaves
1 (16 oz.) carton creamed
cottage cheese
1/4 c. grated Parmesan cheese
1 egg
1 Tbsp. dried parsley flakes
1 tsp. dried basil leaves
8 uncooked lasagne noodles
2 c. shredded Mozzarella
3 Tbsp. grated Parmesan cheese

Crumble beef into 1 1/2 quart casserole. Cover loosely
and microwave on High (100%) 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 and oregano. Cover tightly and microwave
on High (100%) to boiling, about 3 to 4 minutes. Mix cottage
cheese, 1/4 cup Parmesan cheese, the egg, 1 tablespoon parsley
flakes and the basil.
Spread 1 1/3 cups meat sauce in baking dish, 12 x 7 1/2
x 2-inches. Overlap 4 lasagne 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 cups meat sauce, remaining noodles and cheese filling.
Top with remaining meat sauce. Cover tightly and microwave on
High (100%) 10 minutes; rotate baking dish 1/2 turn. Micro-
wave on medium (50%) until noodles are tender, 22 to 26 minutes
longer. Sprinkle with remaining Mozzarella cheese and 3
tablespoons Parmesan cheese. Cover and let stand 10 minutes.
Yield: 6 to 8 servings.

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