4 1/2 c. Quick Meat Sauce (recipe follows)
8 oz. lasagna noodles, uncooked
15 oz. container ricotta cheese
8 oz. mozzarella cheese, grated or thinly sliced
1 c. grated Parmesan cheese

Pour 1 cup tomato-meat sauce into a 2 quart rectangular baking dish, spreading evenly over the bottom. Top with the following ingredients in this order: 1/3 of the noodles, spread out in a single layer; 1/2 the ricotta; 1/2 the mozzarella; 1/3 cup Parmesan; 1 cup tomato-meat sauce.

Repeat the process one more time. Top the final layer of noodles with 1 1/2 cups meat sauce. Sprinkle the top with the remaining 1/3 cup Parmesan.

Cover tightly and cook on medium for 35-40 minutes, or until the noodles are tender and the sauce is bubbling, rotating the casserole one quarter turn twice. Let stand, covered, for 5 minutes.

QUICK MEAT SAUCE:

1 lb. lean ground beef
3 c. prepared spaghetti sauce (no sugar added, all natural)

Place ground beef in a 2 quart casserole, spreading out evenly. Cook on high for 5-8 minutes, or until a slight pink color still remains, stirring once. Stir again and drain. Add 3 cups spaghetti sauce. Cover tightly and cook on high 5-8 minutes, or until heated, stirring once.