5-Cheese Lasagna

8 oz. package of cream cheese, softened
3/4 pound of mozarrella, sliced
1 cup freshly grated parmesan
2/3 cup freshly grated romano
16 oz. ricotta
1 egg
1 tbs. Olive oil
1 lb box of lasagna noodles
2 jars of Classico Spaghetti Sauce (easier and yummier than homemade!)

Bring a large pot of lightly salted water to a boil. Add a tablespoon or so of olive oil to the water before it boils to keep the noodles from sticking together. Cook lasagna noodles in boiling water according to the package instructions. Drain noodles, and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg.

Preheat oven to 375 degrees.

To assemble, spread 1 1/2 cups of sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spread 1/3 of the cream cheese over the mozzarella layer. Spoon 1 1/2 cups sauce over cream cheese, and sprinkle with 1/4 cup parmesan and 1/3 cup romano. Repeat layers, and top with remaining mozzarella and parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.