1 sm. onion, chopped fine
1/2 bell pepper, chopped fine
2 or 3 toes garlic or garlic powder
1/4 to 1/2 lb. Italian sausage (optional)
1 lb. lean ground beef (1 1/2 lbs. if no sausage is used)
1 (32 oz.) jar spaghetti sauce
1/2 c. water
1 tsp. salt
1 (8 oz.) pkg. uncooked lasagna noodles
3 c. shredded Mozzarella cheese
3/4 c. grated Parmesan cheese
Chopped parsley

Place beef, sausage, onion, bell pepper and garlic in 3-quart microproof bowl and cook on HIGH 5 minutes, stirring once. Drain off liquid. Add spaghetti sauce, water and salt and mix well.

Spread 1/3 of meat mixture in 11x7 inch microproof baking dish (sprinkle each layer of meat with Parmesan cheese). Arrange half of uncooked lasagna noodles over sauce. Sprinkle 1 cup of Mozzarella over noodles. Repeat layers, ending with meat mixture.

Double wrap with plastic wrap. Position wire rack in lower guides of oven. Place dish on wire rack and cook on 50% (simmer) 30 minutes. Uncover and sprinkle with remaining Mozzarella. Leave uncovered and cook on 50% (simmer) about 5 minutes. Sprinkle with parsley. Serves 6.