9 lasagna noodles, cooked
1 lb. ground beef
1 jar spaghetti sauce (16 oz.)
1/2 lb. ricotta cheese
2 c. shredded Mozzarella cheese
1 can condensed cream of mushroom soup

Crumble ground beef into medium glass mixing bowl. Microwave for about 6 minutes on HIGH, or until meat is browned. Drain. Stir in sauce, mix well.

Butter roaster cover. Spread a few tablespoons of sauce on bottom of dish, cover with 3 lasagna noodles. Spread a mixture of ricotta, 1 cup Mozzarella cheese over lasagna; cover with 3 more noodles; then cover with half the remaining sauce, then the cream of mushroom soup. Cover with 3 more noodles and the remaining sauce. Sprinkle top with 1 cup Mozzarella cheese.

Microwave for 20 to 25 minutes on ROAST until hot in center. Let stand 5 to 10 minutes before serving. Cut in squares.