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1.
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Preheat the oven to 375F.
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2.
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Spray a 9x13 casserole dish with cooking spray and set aside.
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3.
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Heat a large skillet over medium heat.
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Add ground beef and brown, breaking up the large clumps.
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Drain ground beef and add it back to the pan.
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4.
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Add onion and garlic to meat and cook, stirring occasionally, about 6 minutes.
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Add the tomato puree, diced tomatoes, tomato paste, basil, parsley, black pepper, sugar, and simmer for 10 minutes, stirring occasionally.
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5.
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In a medium-sized bowl, combine 1/2 cup 6-cheese blend with ricotta cheese and 1/2 cup mozzarella and parmesan.
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Add the egg.
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6.
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Taste the meat sauce for seasoning and add salt and pepper to taste.
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7.
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Put 1/2 cup sauce in the bottom of the casserole dish and lay 4 noodles on top of them.
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Top with more sauce, dot with a third of the ricotta mixture, and a third each of the remaining shredded cheeses.
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Repeat 2 more times, ending with the cheese mixture.
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8.
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Push down slightly to make sure the top is even.
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Spray a piece of aluminum foil and tightly cover.
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9.
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You can refrigerate this at this point, or go ahead and bake for 1 hour.
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Remove the foil and bake for an additional 10 minutes.
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10.
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Remove from the oven and let sit for 5 minutes before cutting.
