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

Total cooking time: 37 minutes.

Place beef in 2 quart microproof bowl and cook on high (maximum power) 5 minutes, stirring once. Drain off liquid. Add spaghetti sauce, water and salt and mix well. Spread 1/3 of meat mixture in 11 x 7-inch microproof baking dish. Arrange half of uncooked lasagna noodles over sauce. Spread with 1 cup Ricotta cheese and sprinkle with 1 cup Mozzarella.

Repeat layers, ending with meat mixture. Top with Parmesan cheese. Double wrap with plastic wrap. Position wire rack in lower guides of oven. Place dish on wire rack and cook on 50 (simmer) 30 minutes. Uncover and sprinkle with remaining Mozzarella. Leave uncovered and cook on 50 (simmer) about 2 minutes or until cheese is melted. Sprinkle with parsley and serve with additional Parmesan, if desired. Makes 6 servings.