Prepare lasagna according to directions but slightly underdone. Put a little oil in the water to help keep it from sticking. Drain. Meanwhile, beat together egg and ricotta on high until fluffy, then blend in salt, pepper, parsley and basil. In bottom of 14x10 large lasagna pan sprayed with oil: 1/3 the lasagna noodles overlapping slightly if necessary to fit 1/3 the meat sauce 1/3 the ricotta 1/3 the goat cheese 1/3 the mozzarella 1/3 the parmesan Repeat layering twice more Spray top with olive oil. Cover with foil. Bake in a 375 degree oven for 25 minutes. Remove foil and bake uncovered 25 minutes longer. Let stand 10 minutes before cutting. Makes 8 to 10 servings.