Ingredients
1-1/2 pounds lean ground beef (90% lean)3/4 cup chopped onion1 teaspoon minced garlic1-1/2 cups garden-style pasta sauce1 can (15 ounces) tomato sauce2 tablespoons dried parsley flakes, divided1 teaspoon dried oregano2 cups 4% cottage cheese1/2 cup grated Parmesan cheese, divided1 large egg1 teaspoon dried basil6 no-cook lasagna noodles2 cups shredded part-skim mozzarella cheese, divided
Preparation
Crumble beef into a microwave-safe dish. Add onion and garlic; mix well. Cover and microwave on high for 3 minutes; stir. Cook 2-3 minutes longer or until meat is no longer pink. Stir in the pasta sauce, tomato sauce, 1 tablespoon parsley and oregano; cover and microwave for 2 minutes or until heated through. Set aside.
In a small bowl, combine cottage cheese, 1/4 cup Parmesan cheese, egg, basil and remaining parsley. Spread 1-1/3 cups meat sauce in a greased microwave-safe 11x7-in. baking dish.
Layer with 3 noodles, 1 cup cheese mixture and 1/2 cup mozzarella cheese. Repeat layers. Top with remaining meat sauce.
Cover loosely and microwave at 50% power for 15-18 minutes or until noodles are tender. Sprinkle with remaining cheeses.
Microwave, uncovered, 5 minutes longer or until cheese is melted. Let stand for 15 minutes before serving.
