Pre-heat oven to 400F

In large bowl combine ricotta, egg, basil, pepper, oregano , parsley, 1/2 of pecorrino-parmesan and 4 oz of mozzarella, shred mozz. if in block form. Mix thoroughly.

Optional (if using meat)- Cook meat in large skillet until brown and drain. Combine with sauce in separate bowl.

In lasagna dish, put one layer of uncooked lasagna. Cover lightly with sauce mixture

Cover sauce with thin layer of ricotta cheese mixture. Go light as this will be repeated 2-3 times.

Repeat previous 2 steps until the ricotta is close (~1/2 inch) to the top of the dish.

Add layer of lasagna, cover lightly with sauce and cover with remaining mozzarella, shred the mozz if in block. Sprinkle the remaining pecorrino-parmesan mixture over the top. Cover with aluminum foil and bake for 30-45 minutes. Stick with toothpick to determine when the pasta has been fully cooked