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Cook lasagna noodles al dente. Drain. Preheat oven to 325 degrees. Using a baking dish about 2 1/2 inches deep, cover the bottom with sauce of your choice and line the dish with a layer of lasagna. Dot with spoonfuls of ricotta, slices of mozzarella and some grated parmesan cheese. Cover with sauce, and cheeses, until baking dish is almost filled. Bake about 45 minutes. Cool 20 minutes before serving. Serve with additional sauce.
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When you just don't have time to prepare this dish and you want it yesterday. Start with a deep lasagna pan and all cold ingredients. Start with 1/2 cup of the sauce and use raw, uncooked, lasagna noodles, one layer of ricotta, mozzarella, and grated cheese, then sauce...another layer of raw, uncooked noodles at right angles to the first, and so on, and so on. You finish with the sauce. Cover with aluminum foil very snug around the top, place in a 350 degree oven and bake for 1 1/2 hours. Let stand 20 minutes. This can be done ahead. It cuts beautifully and you can reheat and serve pieces in individual baking dishes with additional sauce.
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