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
2 c. ricotta or cottage cheese, drained
3 c. shredded mozzarella or Velveeta cheese
1/2 c. grated Parmesan cheese

Total cooking time 37 minutes. Place beef in 2 quart microproof 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 microproof baking dish. Arrange half of uncooked lasagna noodles over sauce. Spread with 1 cup of ricotta or cottage 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 (simmer) 30 minutes. Uncover and sprinkle with remaining mozzarella. Leave uncovered and cook on (simmer) about 2 minutes or until cheese is melted.