1 lb. ground beef
2 (16 oz.) jars spaghetti sauce
1/2 (6 oz.) can tomato paste
1 (15 to 16 oz.) container Ricotta cheese (2 cups)
2 eggs
2/3 (16 oz.) pkg. lasagna noodles (about 14 noodles)
1 (16 oz.) pkg. Mozzarella cheese, thinly sliced
1/2 c. grated Parmesan cheese

1. In a 2-quart souffle' dish, place ground beef. Cook on high (100% power) 5 to 7 minutes, until meat loses its pink color, stirring occasionally.

2. Into ground beef, stir spaghetti sauce and tomato paste until blended. Cook, covered with plastic wrap on high 5 to 7 minutes, until boiling, stirring occasionally. Uncover and cook on high 5 to 7 minutes longer.

3. Meanwhile, in a medium bowl, beat Ricotta and eggs until smooth. Cook the pasta as label directs, drain.

4. Cover bottom of a 13 x 9 inch baking dish with thin layer of meat sauce. Arrange a third of noodles over sauce, overlapping if necessary. Top with a third of Ricotta mixture, then with a third of remaining meat sauce and a third of Mozzarella. Repeat layers twice, finishing with Mozzarella.

5. Cook lasagna, covered, on medium (50% power) 25 to 35 minutes, until cheese melts and meat sauce bubbles, rotating dish halfway through cooking. Let lasagna stand, covered loosely with foil, on heat-safe surface 15 to 20 minutes.

6. Uncover lasagna. With spoon, sprinkle top of lasagna evenly with Parmesan. Serve hot on warmed dinner plates.