Preheat oven to 350°F. Spray baking dish with vegetable pan spray.

Cook pasta according to package directions. In large skillet, brown beef with onion, garlic and ½ teaspoon of the pepper until beef is no longer pink; drain. Add pasta sauce to beef; set aside. In medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, eggs, Parmesan cheese and remaining pepper; stir until smooth.

To assemble lasagna, spread a thin layer of meat sauce over bottom of prepared dish; Arrange a single layer of pasta strips over sauce, cutting strips to fit evenly and leaving a 1/2 inch border around edges. Spoon 1/3 of the remaining meat mixture over pasta. Top with one cup of the cheese and another layer of pasta. Top with ricotta mixture and another layer of pasta. Top with half of the remaining meat mixture, 1 cup cheese and the final layer of pasta. Top with remaining sauce; cover with foil.

Bake 45-50 minutes or until center is set. Sprinkle with remaining 1 cup mozzarella and bake an additional 5 minutes to melt cheese. Allow to stand 15 minutes before serving.