1 lb. ground beef
1 clove garlic, chopped fine
1 tbsp. parsley flakes
1/2 tsp. basil leaves
1 (6 oz.) can tomato paste
1/2 c. water
1 tbsp. parsley flakes
1 egg
1 med. pkg. lasagna noodles, not cooked
1/2 c. Parmesan cheese
1/2 tsp. oregano
1/2 tsp. sugar
3 (8 oz.) cans tomato sauce
1/8 tsp. pepper
1 1/2 c. ricotta cheese
12 oz. Mozzarella cheese, grated or sliced

Crumble meat and cook uncovered with garlic, on roast 8 minutes. Drain beef and add seasonings, sugar, tomato and water. Cook on high 4 minutes. Makes 2 quarts. Combine pepper, parsley, ricotta cheese and egg, slightly beaten. Layer the beef mixture, noodles, thin paste of ricotta cheese mixture and Mozzarella (make 3 layers each), end with tomato sauce. Top with 1/2 cup Parmesan cheese. Cover with saran wrap. Cook on high 8 minutes, then on medium low 16 minutes. Cover with foil and let set 20 minutes.