Per 1⁄2 casserole
1⁄2 cup crushed tomatoes
1⁄3 cup ricotta cheese
1⁄3 cup grated mozzarella cheese
1 tablespoon grated Parmesan cheese
1⁄8 teaspoon dried oregano
1⁄8 teaspoon dried basil
6 oven-ready lasagna noodles
Place the crushed tomatoes in a bowl. Stir in the ricotta, then the mozzarella, and then the Parmesan. Make sure each cheese is thoroughly mixed in before adding the next. Stir in the oregano and basil.
Lay out 2 lasagna noodles in a large bowl or small (1⁄2-quart) microwave-safe casserole dish. Break the noodles in half or as needed to fit the shape of the dish. Spoon approximately 1⁄3 of the tomato sauce and cheese mixture evenly over the top. Repeat the layering 2 more times.
Cover the dish with wax paper. Microwave on high heat for 3 minutes. Turn the bowl, and microwave on high heat for another 3–5 minutes, until the cheese is cooked.