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

Place beef in 2 quart micro-proof bowl and cook on high 5 minutes, stirring once. Drain off liquid. Add spaghetti sauce, water and salt; mix well. Spread 1/3 of meat mixture in 11 x 7 inch micro-proof baking dish. Arrange 1/2 of uncooked noodles over sauce. Spread with 1 cup ricotta cheese and sprinkle with 1 cup Mozzarella cheese. Repeat layers, end with meat mixture. Top with Parmesan cheese. double wrap with plastic wrap. Cook on 50% power 30 minutes. Uncover sprinkle remaining Mozzarella. Leave uncovered and cook 2 more minutes.