1/2 pkg. (1/2 lb.) lasagna noodles
2 cans (8 oz. each) tomato sauce
1 can (6 oz.) tomato paste
1 tbsp. leaf oregano
2 tsp. basil
1/2 tsp. salt
1/4 tsp. garlic powder
1 lb. ground chuck beef, cooked and drained
1/4 to 1/2 sm. carton sour cream (to taste)
8 oz. cream cheese
1 egg
1 tbsp. dried parsley flakes
1/2 tsp. salt
1 pkg. (6 oz.) sliced or grated Mozzarella cheese
1/2 c. Parmesan cheese

Cook noodles in microwave with 1/2 teaspoon salt in bottom of dish with 1 tablespoon oil for 14 to 16 minutes, drain. Mix together sauce, paste, oregano, basil, 1/2 teaspoon salt, and garlic. Spread 1/2 cup sauce over 12 x 8 x 2 inch dish. Mix beef with remaining sauce. In another bowl mix cream cheese, sour cream, egg, and 1/2 teaspoon salt with mixer. Layer noodles, cheese mix, 1/2 of Mozzarella, 1/2 of tomato sauce. Repeat layers. Cover with Parmesan. Cover tightly with plastic wrap and microwave 20 minutes, turning every 5 minutes. Let stand 10 minutes and serve.

If made ahead and refrigerated, add 4 to 6 minutes to cooking time.

I added my own touches to this one, and our family of six can finish it off easily.