2 eggs
2 lbs. lean ground beef
1 c. ricotta or cottage cheese
1 c. grated Romano or Parmesan cheese
1/2 tsp. oregano
1/2 tsp. salt & pepper
1 (15 to 20 oz.) prepared spaghetti sauce
6 uncooked lasagna noodles
8 oz. sliced Mozzarella cheese

Beat eggs lightly. Add uncooked beef, ricotta, 1/2 cup Romano, oregano, salt and pepper and mix well. Over bottom of 12 x 8 inch microwave baking dish, spread 1/3 spaghetti sauce. Place 3 lasagna noodles on sauce. Spread with 1/2 the filling mixture, then 1/4 cup Romano and 1/2 of Mozzarella cheese. Spread with another 1/3 of spaghetti sauce, then remaining noodles, filling, Romano and Mozzarella cheese. End with remaining 1/3 of sauce. Cover with plastic wrap.

To cook immediately: vent plastic wrap. Microwave on high 8 minutes. Reduce powder to medium and microwave 30 to 35 minutes or until noodles are tender, rotating once. Sprinkle with additional Romano if desired. Allow to stand covered 15 to 20 minutes.

Mix ahead method: Refrigerate overnight. Vent plastic wrap. Microwave on high 5 minutes. Reduce power to medium and cook 15 to 18 minutes, rotating once. Sprinkle with additional Romano if desired. Let stand covered 15 to 20 minutes.