|Lean ground beef||1 Pound|
|Canned tomato sauce||16 Ounce (2 Can)|
|Mushrooms||1⁄4 Pound, chopped|
|Onion||1 Small, minced|
|Garlic powder/1 garlic clove, minced and sauteed||1⁄4 Clove (1.25 gm)|
|Basil leaves||1 Teaspoon|
|Ground pepper||To Taste|
|Lasagne noodles||8 Ounce, cooked according to package directions and drained|
|Cottage cheese||1 1⁄2 Cup (24 tbs)|
|Mozzarella cheese||1⁄2 Pound, thinly sliced|
|Parmesan cheese||1 Cup (16 tbs), grated|
Crumble ground beef into plastic colander set in 12 x 8 inch glass baking dish.
Cook on High 4 minutes, stirring halfway through cooking time.
Pour out drippings.
Combine beef in 2-quart glass mixing bowl with tomato sauce, mushrooms, onion, garlic, basil, oregano, thyme, salt and pepper .
Cook on High 6 to 8 minutes, stirring halfway through cooking time.
Layer 1/3 of cooked noodles in 12x8-inch baking dish.
Top with 1/3 of meat mixture and 1/2 of cottage cheese and mozzarella.
Repeat, ending with noodles and meat.
Sprinkle generously with Parmesan.
Cover with waxed paper and microwave on High 10 to 12 minutes, rotating dish 1/4 turn halfway through cooking time.
Rest, covered, 5 to 10 minutes before serving.
Lasagne can be assembled 1 or 2 days ahead and refrigerated.
Allow 5 minutes additional cooking time if heating directly from refrigerator