|Part skim mozzarella cheese||8 Ounce, shredded|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Tomato pasta sauce||2 Cup (32 tbs) (Basic Variety)|
|Part skim ricotta cheese||1 3⁄4 Cup (28 tbs)|
Cook the noodles in a large pot of boiling water until just tender, about 12 minutes.
Drain and place in a single layer on a tray.
In a small bowl, combine the mozzarella and Parmesan.
Spoon about 3 tablespoons of the tomato sauce in the bottom of a 7" X 11" baking dish.
Top with three lasagna noodles in a single layer.
Spoon on a third of the remaining sauce, spread with half of the ricotta cheese, and sprinkle with a third of the mozzarella mixture.
Repeat with another layer of noodles, sauce, ricotta, and mozzarella.
Top with the remaining noodles.
Coat with the remaining sauce.
Place the casserole on an inverted saucer.
Microwave on high for 4 minutes.
Rotate the dish a half turn.
Microwave on high for 4 to 6 minutes, or until the lasagna is hot and bubbly.
Sprinkle with the remaining mozzarella.
Microwave on medium (50% power) for 6 to 8 minutes, or until the cheese is melted.
Let stand for 3 to 4 minutes before serving.