Page 67 - UMass2018_CookBook

Preparation (CONTINUED)
4. To assemble, spread 1 cup of the sauce over the bottom of a 10- by 15-inch glass lasagna baking dish that is 2 inches deep. Arrange one-third of the noodles over the sauce, overlapping as needed. Spread half of the ricotta mixture evenly over the noodles and sprinkle with 2 cups of the mozzarella. Spoon one-third of the remaining sauce over the mozzarella and spread to cover. Layer another one-third of the noodles, the remaining ricotta mixture and 2 cups of the mozzarella on top. Spread with half of the remaining sauce and top with the remaining noodles. Spread the remaining sauce over the noodles, ensuring all of them are covered, then sprinkle with the remaining 3⁄4 cup mozzarella and 1⁄4 cup Parmesan.
5. Cover the baking dish with aluminum foil and bake for 40 minutes. Uncover and continue baking until the lasagna is hot and bubbly, about 40 minutes more. Let stand for 15 minutes before serving.
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