This recipe comes from Betty CrockerÂ’s Microwave Cookbook and has been one of my familyÂ’s favoriteÂ’s for years. Nina

1. Crumble the beef into 1 1/2 quart casserole. Cover loosely and microwave on high (100%) 3 minutes: break up and stir. Cover again and microwave until very little pink remains, 2 to 3 minutes longer: drain.

2. Stir in spaghetti sauce, tomato sauce, 1 tablespoon parsley and oregano. Cover tightly and microwave on high (100%) to boiling, 3 to 4 minutes.

3. Mix cottage cheese, 1/4 cup Parmesan cheese, the egg, 1 tablespoon parsley flakes and the basil.

4. Spread 1 1/3 cups meat sauce in a 12x71/2x2 inch baking dish. 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. Microwave on medium (50%) until noodles are tender, 22 to 28 minutes longer. Sprinkle with remaining mozzarella cheese and 3 tablespoons Parmesan cheese. Cover and let stand 10 minutes.