4-5 c. spaghetti sauce
1 lb. Ricotta cheese (I use light cottage cheese)
8 oz. Mozzarella cheese, shredded
1 c. grated Parmesan cheese
8 oz. Lasagne

In 13 x 9 x 2 inch pan spread about 1 cup sauce, arrange layer of uncooked lasagne, top with sauce, Mozzarella, Parmesan and Ricotta. Repeat, gently pressing lasagne pieces into cheese mixture. End with lasagne and pour remaining sauce over all making sure all lasagne pieces are coated. Top with remaining cheese. (Do not be concerned with empty spaces at end of pan, the lasagna will expand in cooking and fill in). Bake at 350 degrees for 45-55 minutes until bubbly and lightly browned. Allow to stand 15 minutes. Cut and serve. Serves 6-8.