1 lb. lean ground beef
1 jar (15 oz.) spaghetti sauce
1/2 c. water
1 tsp. salt
1 pkg. (8 oz.) lasagna noodles
2 c. ricotta cheese, drained, divided
3 c. (12 oz.) shredded mozzarella cheese, divided
1/2 c. grated Parmesan cheese
Chopped parsley

Combine beef into 2 quart microproof casserole. Place in microwave oven; cook on high, (100%) for 3 minutes. Pause and stir to break up beef; cook on high, (100%) for 2 minutes. Pause and remove from oven; stir; drain. Stir in spaghetti sauce, water and salt. Spread 1/3 of the beef mixture in 11 x 7-inch microproof baking dish. Arrange half of the noodles over sauce. Spread with 1 cup ricotta cheese. Sprinkle with 1 cup mozzarella cheese. Repeat layers once. Top with remaining beef mixture. Sprinkle with Parmesan cheese. Double wrap with plastic wrap and place in oven. Cook on simmer/low heat, (50%) for 30 minutes. Pause and sprinkle with remaining 1 cup mozzarella cheese. Do not cover. Cook on medium heat, (70%) for 2 minutes. Sprinkle with parsley and serve with additional Parmesan cheese, if desired.

Makes 6 servings.