Lasagne

Moosewood again. 1.5 hours to prepare, serves 6-8.

Have ready:
a. 1 batch Italian Tomato Sauce (from the cookbook)
b. 12 lasagne noodles, half-cooked or even uncooked (it WILL work)
c. 1.5-2 cups ricotta or cottage cheese (lowfat is okay)
d. 1 lb grated or thinly sliced mozzarella
e. At least 1/2 C grated parmesan, romano, or asiago cheese
f. A 9×13 inch pan

Proceedings
1. Heat oven to 375
2. Spread a little sauce over the bottom of the pan
3. Cover with a single layer of noodles (1/3 of them. Break as necessary, to fit)
4. Place mounds of ricotta/cottage cheese here and there. Use half.
5. Add 1/3 of the sauce, followed by
6. 1/2 the mozzarella, randomly scattered, then
7. another 1/3 of the noodles, and
8. the remaining ricotta/cottage, followed by
9. another 1/3 of the sauce, which gets covered by
10. the remaining mozzarella.
11. Add every last noodles, and
12. the final sauce.
13. Sprinkle the parmesan over the top.

Bake for 45 minutes. Cover loosely with foil towards the end of the baking, if it is getting too brown. Let stand 10 minutes before serving.