|Olive oil||1 1⁄2 Teaspoon|
|Ground beef||1⁄2 Pound|
|Grated parmesan cheese/Romano cheese||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
|Ricotta cheese||2 Cup (32 tbs)|
|Dried parsley flakes||2 Teaspoon|
|Spaghetti sauce||32 Ounce (1 Jar, About 3 1/2 Cups)|
|Uncooked lasagna noodles||6|
|Shredded mozzarella cheese||6 Ounce (1 1/2 Cups)|
|Grated parmesan cheese/Romano cheese||2 Tablespoon, or shredded|
1. Put olive oil and ground beef into a 9-inch glass pie plate. Cover with waxed paper. Cook in microwave oven 2 minutes at High, or until meat is no longer pink; stir and break meat apart with a wooden spoon once. Drain off fat from meat. Set aside.
2. Combine 1/2 cup Parmesan cheese, the egg, ricotta cheese and parsley flakes.
3. Pour 1 cup spaghetti sauce over bottom of a 1 1/2-quart glass baking dish. Put one-third of uncooked lasagna noodles (break to fit dish if necessary) in a layer on sauce. Layer with half each of mozzarella cheese, cooked beef and cheese mixture. Repeat layers. Put remaining noodles over cheese mixture. Spread remaining sauce on top. Cover with waxed paper. Cook in microwave oven 15 minutes at High; rotate dish one-quarter turn. Cook covered 20 minutes at Medium, or until noodles are done.
4. Remove dish from oven; cover with aluminum foil and let stand 20 minutes. Before serving, sprinkle remaining Parmesan cheese over top.