Instructions: In a large bowl, combine the ricotta cheese, eggs, half of the Parmesan cheese, parsley, salt, and pepper. Mix well until thoroughly blended.

Pour 1 cup of sauce into an 11- by 7-inch microwavable baking dish. Spread the sauce evenly to cover the bottom of the dish. Arrange 3 noodles in a single layer on top of the sauce. Spoon one-third of the ricotta cheese mixture over the noodles. Spread a cup of sauce over all. Repeat procedure and continue layering ending with the last cup of sauce. Cover tightly with vented plastic wrap. Microwave on medium for 12 to 18 minutes, or until the noodles are just tender when pierced with the tip of a sharp knife and the sauce is bubbling. Rotate twice during cooking. Let stand, covered, for 15 minutes.

This recipe serves 6.

Comments: The worst part of making lasagne is cooking the noodles. Large steamy pots of boiling water are unwielding, and testing the noodles can be a bit tricky. Using uncooked noodles, this recipe assembles and cooks faster than any youve ever tried. If youre cooking for a crowd or want to freeze an extra batch, just double the ingredients, use two 11- by 7-inch dishes, and cook them one at a time.

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