1/2 lb. lean ground chuck
1 (32 oz.) jar spaghetti sauce or marinara
1/2 c. water
1 1/2 c. ricotta cheese
1 egg
1/2 tsp. pepper
1/2 c. grated Parmesan cheese
9 uncooked lasagna noodles
1/2 lb. Mozzarella cheese, sliced thin

In large glass bowl, crumble ground chuck. Set power at high and cook for 2 to 3 minutes or until beef is browned; stir once. Drain. Stir in spaghetti sauce and water. Set power at high and cook for 4 to 5 minutes or until bubbly. Meanwhile, combine ricotta cheese, egg, salt and pepper. In 2 quart oblong glass baking dish, spoon 1/2 cup sauce; alternately layer noodles, egg mixture, Mozzarella cheese and sauce forming 3 layers. Top with Parmesan cheese. Cover with plastic wrap. Set power at high and cook for 8 minutes, then cook at medium low for 35 to 37 more minutes. If necessary, shield ends of dish during last 10 minutes of cooking time. Rotate dish 1/4 turn every 10 minutes. Serves 6.