Ravioli Lasagna

1 cont. (15 oz.) part-skim ricotta cheese
1 egg
1/4 cup + 1 tsp. chopped fresh parsley
1 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. pepper
1 jar (24 oz.) marinara pasta sauce
1 pkg. (24 0z.) frozen cheese ravioli
1 cup shredded Italian 5-cheese blend, 4 oz.

Preheat oven to 375. Coat 2-qt. baking dish with cooking spray. In bowl, combine ricotta, egg, 1/4 cup parsley, oregano, garlic powder and pepper.

Spread 1/2 cup marinara sauce over bottom of baking dish. Top with half of ravioli in single layer, then ricotta mixture, and 1 cup sauce. Top with remaining ravioli and sauce.

Cover baking dish. Bake 40 minutes. Uncover; sprinkle with shredded cheese. Bake, uncovered, until hot and bubbly and cheese is melted, 15-20 minutes. Let stand 10 minutes before serving. Sprinkle with remaining 1 tsp. parsley.