1 lb. ground beef
1/2 lb. bulk hot or reg. pork sausage
1 can (16 oz.) whole tomatoes
1 can (6 oz.) tomato paste
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 carton (8 oz.) Ricotta or creamed cottage cheese (about 1 c.)
1 egg, beaten
1/4 c. grated Parmesan cheese
1 tbsp. dried parsley flakes
1/2 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
7 to 9 cooked lasagna noodles
1 c. shredded Mozzarella cheese (about 4 oz.)

Mix ground beef and sausage in 2-quart casserole. Microwave at high (100%) until meat loses pink color, 5 to 9 minutes, stirring once to break up meat during cooking. Drain. Stir in tomatoes, tomato paste, salt, pepper and garlic. Microwave at high (100%) until sauce thickens, 7 to 11 minutes, stirring occasionally. Makes 6 servings.

While sauce is cooking, mix Ricotta cheese, egg, Parmesan cheese, parsley, oregano and basil. Layer 1/3 each of the noodles, meat sauce, Ricotta cheese mixture and Mozzarella in square baking dish, 8 x 8 inches. Repeat twice, ending with Mozzarella. Microwave at medium-high (70%) until sauce bubbles, 12 to 18 minutes. If using oven other than sharp carousel, rotate dish quarter turn every 3 to 4 minutes.