Very good, easy and basic recipe. I've made it twice, once using provolone slices and once using creamy havarti slices, plus shredded mozz in either case. I do not have canned sauce so I use 2 x 24 oz jars of Classico pasta sauce plus a about a half cup to a cup of water. Use half the water and 1 c sauce mixed to make very bottom layer & very top layer of sauce. Did a combo of ground beef and Italian sausage crumbles plus a small package of frozen spinach, thawed and drained, added into the meat & sauce mix. For me making in a 9x13x2 pan, this uses 12 lasagna noodles (4 side by side plus 1 split lengthwise and laid down the side of the others). Using the "no-cook" or "no-boil" noodles I don't pre-cook them, I just make sure every piece of noodle has sauce on it so there are no hard edges after cooking. My sauce is quite thick with all the additions so I can fit, from bottom to top, 1 thin layer of (watered) sauce, noodles, meat/sauce mix, ricotta mix, light sprinkle of shredded mozz, 1 full layer of provolone or havarti (6 sandwich size slizes), 2nd layer of noodles, 2nd layer of meat/sauce, 2nd layer of ricotta mix, 3rd layer of noodles, thin layer of sauce, even sprinkle of shredded mozz, even sprinkle of grated parmesan. My 9x13x2 pan is filled to the brim this way. I spray some tin foil with nonstick spray before covering the pan to avoid the cheese melting and sticking onto the foil. Baked at 350 due to dark nonstick pan.
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Very good, easy and basic recipe. I've made it twice, once using provolone slices and once...