1 clove garlic, finely chopped
1 pkg. (8 oz.) lasagne noodles
3/4 lb. ground chuck
1 jar (32 oz.) spaghetti sauce
1 can (14 1/2 oz.) tomatoes, drained
1 lb. Ricotta cheese
1 egg
2 tbsp. fresh parsley, chopped
1 pkg. (8 oz.) Mozzarella cheese, thinly sliced
1/4 c. Parmesan cheese

If desired: Add garlic to spaghetti sauce with 1 tsp. basil and 1 1/2 tsp. oregano.

In 2 quart glass measure, ricotta cheese, egg and parsley. In 2 quart oval baking dish, place 4 noodles in bottom of dish. Pour 1 cup sauce over noodles. Break up meat in small pieces and distribute over sauce and noodles. Place half of tomatoes over meat. Place 4 more noodles on top. Spread ricotta cheese mixture over noodles. Distribute remaining meat in small pieces over cheese. Salt and pepper to taste.

Pour one cup sauce over all. Add chopped tomatoes over sauce. Place 4 more noodles for next layer. Pour remaining sauce over everything.

Cover dish with plastic wrap. Microwave 20 minutes on 50 percent power. Turn. Microwave 10 to 15 minutes on HIGH until noodles are tender. Add mozzarella and parmesan cheese on top. Microwave uncovered for 2 minutes until cheese melts. Let stand for 10 minutes.