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Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente (firm) according to package directions. Drain, rinse under cold water, and set aside.
In a separate medium bowl, combine ½-1 cup mozzarella cheese, ½- 1 cup parmesan cheese, 3 cups ricotta, egg, and a dash of salt.
Spread 1 cup of the meat sauce in a 9x13 pan or casserole dish. Top it with 3 lasagna noodles. Layer with some of the ricotta cheese mixture, noodles, and then 1 cup of meat sauce. Repeat twice more. Finish with 3 noodles topped with remaining sauce.
Cover with foil and bake for 30 minutes.
Remove the foil and sprinkle the top of the lasagna with some mozzerella and parmesan. Bake uncovered until browned and bubbly.
Rest for at least 15 minutes before cutting.