Crumble ground beef into 1 1/2-quart casserole dish. Microwave, uncovered, on High for 5 to 6 minutes or until no longer pink, stirring once.Stir to break meat into pieces.Drain. Stir in tomatoes, tomato paste, salt, basil, oregano, garlic powdera dn water. Cover with casserole lid. Microwave on High 4 to 5 minutes until mixture boils. Combine cottage cheese, Parmesan cheese, egg and parsley, mix well. Pour 1 1/2 cups tomato sauce mixture into 12 x 8-inch microwave-safe baking dish; spread evenly in dish. Place 4 uncooked noodles on sauce. Top with even layers of remaining cottage cheese mixture, Mozzarella cheese, and tomato sauce. Cover with vented microwave safe plastic wrap (Saran wrap works well). Microwave 15 minutes on High, rotate dish. Then microwave on medium (50%) for 15 to 20 minutes or until noodles are tender. Remove plastic wrap. If desired, sprinkle lasagna with an additonal 2 tablespoons Parmesan cheese. Microwave on High uncovered 1 1/2 to 2 minutes or until cheese is melted. Let satand about 10 minutes before cutting into squares, for serving. Makes about 6 servings. **I usually use ricotta cheese instead of cottage cheese in this recipe.