Crumble sausage into large skillet; cook on medium-high heat until evenly browned, stirring occasionally. Meanwhile, mix egg, ricotta, seasonings and 1 cup mozzarella until blended.
Drain sausage. Spread 1/4 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 noodles, 1/4 each of the ricotta mixture and sausage, and a scant 1/2 cup pasta sauce. Repeat layers 3 times. Top with remaining cheeses; cover.
Bake 1 hour or until heated through, uncovering for the last 15 min. Let stand 10 min. before cutting to serve.
Serve with a mixed green salad and glass of fat-free milk to round out the meal.
If using Italian sausage links, remove casings before browning.
For a Saucier Lasagna
Prepare recipe as directed, using 1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, spreading 1/3 cup pasta sauce onto bottom of baking dish, and using 2/3 cup pasta sauce in each of the layers.
How to Prevent Foil from Sticking to Baked Lasagna
Spray foil with cooking spray to help prevent the baked lasagna from sticking to the foil; place, sprayed side down, over lasagna before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 21g
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.