1 box lasagna noodles
1 (32 oz.) jar thick spaghetti sauce
2 c. (15 oz.) Ricotta cheese
1 (16 oz.) pkg. Mozzarella cheese
1/2 c. grated Parmesan cheese
1 egg
2 tbsp. chopped parsley
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. salt
1/4 tsp. black pepper

In a bowl, mix Ricotta cheese, egg, parsley, onion powder, pepper, garlic powder, salt and Parmesan cheese thoroughly. Pour 1 cup sauce in bottom of a 9 x 13-inch pan. Layer 3 pieces of uncooked lasagna noodles over sauce (noodles will later expand to fill empty spaces). Cover with about 1 1/2 cups sauce. Add about 1/3 of the Mozzarella slices. Spread Ricotta cheese mixture over sauce and Mozzarella cheese. Add 3 more noodles, more sauce and then the rest of the Ricotta mixture and the remaining sauce and Mozzarella cheese. Cover with aluminum foil.

Bake at 350°F for 1 hour. Remove foil and bake for about 5 minutes.