1 (32 oz.) jar spaghetti sauce flavored with meat
1 tsp. each oregano leaves and dry basil
1 lg. clove garlic, minced and pressed
1/4 c. water
1 (8 oz.) pkg. lasagna noodles
1/2 lb. ground beef (optional)
3 c. shredded Cheddar or Jack cheese
1 c. (8 oz.) Ricotta cheese
1 (8 oz.) pkg. Mozzarella cheese, thinly sliced
Grated Parmesan cheese

Open spaghetti sauce and stir in the oregano, basil and garlic. Pour about 1/3 of the sauce evenly into a 7 x 11 inch baking dish, then stir water into the remaining sauce and set aside.

Arrange 1/3 of the uncooked noodles in a single layer in the dish. If used, evenly crumble the uncooked bee on top. Sprinkle beef with 1/2 of the Cheddar cheese, then evenly pour over about 1/3 of the remaining sauce. Arrange half of the remaining noodles on top and sprinkle Cheddar cheese. Distribute Ricotta over all, the pour half of the remaining sauce. Add remaining noodles: cover with rest of sauce.

Cover dish and cook in the microwave oven at half power 10 minutes. Turn dish and cook another 10 minutes, then let stand in the oven, covered, for 5 minutes. Turn dish again, and cook, covered at full power for 14 minutes, turning dish several times.

Uncover lasagna and arrange Mozzarella cheese on top. Sprinkle generously with Parmesan and cook, covered, for 2 minutes or until cheese is melted. Remove from oven and let stand, covered, for 10 to 15 minutes. Makes 6 to 8 servings.

I have found out that making this a day ahead of time makes this an out-of-this-world Lasagna - Good Eating!