MACARONI LASAGNA

2 cups elbow macaroni
1 lb. lean ground beef
1/4 cup chopped onion
1 (5 1/2 oz.) can tomato paste
1 (14 oz.) can whole tomatoes, drained, cut up
1 cup cottage cheese
1 1/2 cups shredded Mozzarella cheese, divided use
1/4 cup grated Parmesan cheese
1 egg
1 tsp. dried parsley flakes
1/4 tsp. garlic powder
Dash pepper

Cook macaroni as directed on package. Rinse with warm water. Drain and set aside.

Crumble ground beef into a large bowl. Add onion. Microwave at High for 4 to 5 minutes, or until beef is no longer pink, stirring to break apart after half the time. Drain.

Stir in tomato paste and tomatoes. Set aside.

In medium bowl mix cottage cheese, 1 cup Mozzarella cheese, Parmesan cheese, egg, parsley flakes, garlic powder and pepper. Stir in macaroni. Transfer to 2-quart casserole. Spread beef mixture on top. Sprinkle with remaining 1/2 cup Mozzarella cheese.

If your oven has a temperature probe, insert probe and set for 140 degrees F. If not using probe, microwave at 50% (Medium)* for 30 to 35 minutes, or until hot and cheese melts.

*If your oven does not have a 50% setting, microwave at 30% (Med. Low) for 45 to 50 minutes.

Servings: 6-8
Adapted from unknown source