1 lb. ground meat
1 (15 oz.) jar spaghetti sauce
1/2 c. water
1 tsp. salt
8 oz. pkg. uncooked lasagna noodles
2 c. ricotta cheese, drained (lowfat)
2 c. (12 oz.) shredded Mozzarella cheese (lowfat)
1/2 c. grated Parmesan cheese
Chopped parsley (optional)

Grated carrots and zucchini may be added to the meat and meat reduced.

Crumble beef into a 2-quart casserole, microwave on high 3 minutes, stir to break up. Microwave 2 minutes, stir and drain. (Hannah even ran water through.) Add drained beef to spaghetti sauce, vegetables, water and salt.

In an 8x12 or 7x11 inch microwave dish, spread 1/3 of meat sauce on bottom. Place half (one thickness) uncooked noodles on top, add 1 cup ricotta cheese. Sprinkle with 1/3 Mozzarella cheese. Repeat layers once more. Top with remaining meat sauce and 1/2 cup Parmesan cheese.

Cover with double wrap of plastic. Microwave at 50% power for 30 minutes. Uncover, sprinkle with last of Mozzarella cheese. Microwave at 50% power for 2 minutes. Let stand 5 minutes before serving.

Be sure the noodles are done. They could take a bit more cooking. This can be made, cooked and frozen to be used at a later date. Reheat.