Crumble beef into 1 1/2 quart casserole. Cover loosely and microwave on high (100%) 3 minutes; break up and stir. Cover and microwave until very little pink remains, 2 to 3 minutes longer; drain.
Stir in spaghetti sauce, tomato sauce, 1 tablespoon parsley and oregano. cover tightly and microwave on high (100%) to boiling, 3 to 4 minutes.

Mix ricotta cheese, 1/4 cup Parmesan cheese, the egg, 1 tablespoon parsley flakes and the basil.

Spread 1 1/3 cups meat sauce in baking dish, 12 x 7 1/2 x 2 inches. Overlap 4 lasagna noodles on sauce. Add 1 cup cheese filling and 1 cup Mozzarella cheese (reserve 1 cup Mozzarella cheese for top after cooking). Repeat layers with 1 1/3 cup meat, sauce, remaining noodles and cheese filling. Top with remaining meat sauce.

Cover tightly and microwave on high (100%) 10 minutes; rotate baking dish 1/2 turn. Microwave on medium (50%) until noodles are tender, 22 to 28 minutes longer. Sprinkle with remaining Mozzarella cheese and 3 tablespoons Parmesan cheese. Cover and let stand 10 minutes.