1 jar (24 ounces) farm to fork® roasted garlic & caramelized onion sauce with fresh oregano
1 package (8 ounces) shredded Italian blend cheese
Preheat oven to 425°F.
Mix ricotta, egg, ½ cup Parmesan and all but 1 tablespoon parsley in medium bowl until combined.
Spray 13x9-inch baking dish with cooking spray. Layer 4 noodles, trimming to fit as needed, half the ricotta mixture, one-third of the sauce and one-third of the shredded cheese. Repeat layers. Top with remaining noodles, sauce, Parmesan and shredded cheese. Cover tightly with foil.
Bake 30 min. or until cheese is melted and edges are bubbly. Sprinkle with reserved parsley before serving.