12 lasagna noodles, cooked according to package directions, drained well
Cooking spray
1 lb. ground beef
Salt and pepper
15 oz. part-skim ricotta cheese
1 egg
1/4 cup chopped Italian parsley
1/2 tsp. salt
1/2 tsp. ground black pepper
2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese
5 1/2 cups Marinara sauce

Cook lasagna noodles according to the package directions. Drain and rinse with cool water. Set aside.
Spray a large skillet with cooking spray and place over medium-high heat.
Cook the ground beef until no pink remains. Drain the fat from the beef and return it to the skillet.
Season lightly with salt and pepper.
Stir one cup of Marinara sauce into the ground beef, mixing well. Set aside.
In a medium bowl, combine the ricotta cheese, egg, parsley, salt and pepper. Mix well.
Preheat the oven to 375 degrees.
Assemble the lasagna:
Spray a 13x9 inch pan lightly with cooking spray.
Spread 1 cup Marinara sauce in the bottom of the pan.
First layer - 4 lasagna noodles, 1/3 of the ricotta mixture, 1/2 of the meat mixture, 1 cup Marinara sauce, 1 cup mozzarella cheese.
Second layer - 4 lasagna noodles, 1/3 of the ricotta mixture, 1 ½ cups Marinara sauce.
Third layer - 4 lasagna noodles, remaining ricotta mixture, remaining meat mixture, 1 cup marinara sauce, remaining mozzarella cheese.
Top with Parmesan cheese.
Cover pan with foil and bake 45 minutes.
Remove the foil and bake for an additional 10 minutes.
Let stand 10 minutes before cutting.