9 lasagna noodles

Sauce:

1 (30 oz.) jar spaghetti sauce

Filling:

1 (15 oz.) container Ricotta cheese
1/2 c. grated Parmesan cheese
1 egg, beaten
1 tsp. basil leaves
1/4 tsp. pepper
3 1/2 c. (14 oz.) shredded Mozzarella cheese
1/4 c. grated Parmesan cheese (optional)

Heat oven to 375°F. CLEAN: Wash hands. Cook lasagna noodles according to package directions; drain. In large skillet, cook chicken, onion, green pepper and garlic over medium-high heat until chicken is no longer pink, stirring frequently. Stir in spaghetti sauce; heat thoroughly. Set aside.

In medium bowl, combine all filling ingredients; mix well. Spray 13 x 9-inch baking dish with nonstick cooking spray. Spread 1/3 cup sauce in bottom of dish. Top with 3 lasagna noodles, 1/3 sauce, 1/3 of filling and 1 cup Mozzarella cheese. Repeat layers twice, except do not top with last 1 1/2 cups Mozzarella. Cover tightly with foil sprayed lightly with nonstick cooking spray.

Bake at 375°F for 40 minutes. Remove cover. Top with remaining 1 1/2 cups Mozzarella and Parmesan cheese.

Bake 15 to 20 minutes longer or until bubbly and cheese is melted. Serve with tossed green salad and garlic bread, if desired. Refrigerate leftovers immediately.