Lasagna in individual portions! No more trying to get squares out of the pan.
Preheat oven to 375 degree. Line a baking sheet with parchment paper for the lasagna noodles. Spray a 13"x9" baking dish with cooking spray.
In a large bowl, combine ricotta cheese, egg, 1/2 teaspoon Kosher salt. 1/4 teaspoon black pepper, parsley, 2 cups mozzarella (save 1/2 cup for topping), 1/2 cup Parmesan cheese (save 1/4 cup for topping). Mix well.
If cooking noodles drain them from the water and lay on the parchment line baking sheet. If using fresh cut the sheets in 1/2 long way. Place on parchment lined baking sheet.
Spread about 1/3 cup of marinara or bolognese sauce on the bottom of the baking dish.
Spread about 1/4 cup of cheese mixture onto each lasagna noodle. Then spread a large spoonful of sauce over cheese.
Roll each noodle up like a jellyroll. Arrange seam side down in the baking dish.
Spoon remaining sauce over rolled noodles. Top with remaining cheese.
Spray a large sheet of foil with cooking spray. Place the sprayed side down on baking dish and cover dish tightly. This will help with the foil sticking to the cheese.
Bake 30-35 minutes or until bubbly. Remove from oven and serve. Garnish with parsley.
Fresh lasagna noodles normally come in sheets. You will need 6 (cut into half).