Directions:

Prep:
Preheat oven to 375 degrees F. Spray baking pan (about 13x9x3 inches) with non-stick cooking spray.
In a medium bowl, beat egg and then stir in ricotta, 2 cups of mozzarella and the Parmesan.

Assembly:
(When layering lasagna noodles, slightly overlap sheets; noodles will expand to edges during cooking. Spread fillings to edges to seal in and cook the lasagna during baking.)

Layer as follows - this part matters!

1. Spread 1 cup of sauce on bottom of baking pan.
2. Layer 4 uncooked noodles, then 1/3 of ricotta mixture, then half of browned meat, then 1 cup mozzarella and then 1 cup of sauce.
3. Layer 4 uncooked noodles, then 1/3 of ricotta mixture, then 1-1/2 cups sauce.
4. Layer 4 uncooked noodles, then the rest of the ricotta mixture, then the rest of browned meat, then 1 cup of sauce.
5. Layer 4 uncooked noodles, then rest of the sauce, and top with 1 cup mozzarella.

Cover with foil and bake until bubbly, about 50 minutes. Uncover and cook 5 minutes until cheese is melted.

Let stand 15 minutes before cutting.

Lasagna can stay in fridge for up to 5 days; in freezer for 3 months.

Cook from fridge in oven:
At 350 degrees F. Cover with foil. Bake 35 minutes, then cut in half to test if done. If not, give it another 5 minutes or so in oven.

Cook from fridge in microwave:
Drop one tablespoon of water on top. Cover with paper towel. Microwave on medium power for 3 minutes, then cut to test. Go another 1-2 minutes if not warmed enough.

Cook from freezer:
If you remember, take it out the day before and defrost in fridge. Then cook in oven or microwave as noted above.
If not, take from freezer and cover with foil. Bake at 350 degrees F for 50 minutes, then cut in half to test. If still cool, give it another 5-10 minutes.