1 lb. lasagna noodles
1 (15 oz) container Ricotta cheese
1/2 cup grated pecorino romano or parmesan cheese
1 egg, beaten
parsley, to taste
ground pepper, to taste
1 batch meatsauce (recipe follows)
2 cups shredded mozzarella cheese
Preheat oven to 350.
Boil lasagna noodles in salted water until al dente.
In a small mixing bowl, mix together ricotta, romano, beaten egg, black pepper and parsley.
Spray a little oil over a large baking dish. Spread a thin layer of meatsauce over the bottom and then layer the lasagna as desired, alternating noodles/ricotta/meatsauce.
End with a thin layer of meatsauce.
Top with mozzarella cheese.
Cover with aluminum foil.
Bake in preheated oven for 35 minutes.
Remove foil and bake for an additional 10.