Mix ricotta, 2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until blended.
Spread 3/4 cup pasta sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of the ricotta mixture. Repeat layers of sauce, noodles and ricotta mixture twice; cover with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan.
Bake 45 min. or until heated through. Let stand 15 min. before cutting to serve.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Lasagna can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) as directed, increasing the baking time if needed until lasagna is heated through.
Classic Lasagna with Meat
Cook 1/2 lb. each Italian sausage, with casing removed, and lean ground beef until done; drain. Assemble lasagna as directed, adding a layer of 1/3 of the meat mixture after each layer of the ricotta mixture.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.