Have ready:

Preheat the oven to 375°F. Grease a deep 13 × 9-inch baking dish, 13 × 9 × 2-inch baking pan, or lasagne pan. Have ready:

For dried noodles, cook in a large pot of boiling salted water until barely tender. Drain the pasta, rinse under cool water, and blot dry. For fresh lasagna noodles, do not boil. Spread a thin layer of sauce over the bottom of the prepared pan. Arrange a single layer of pasta, slightly overlapping, in the bottom of the pan. Spread with one-third of the ricotta. Scatter one-quarter of the mozzarella over the ricotta and sprinkle with ¼ cup of the Parmesan. Reserve 2 cups of the sauce for the top of the lasagne, and spoon about one-third of the remaining sauce into the pan. Add another layer of pasta, and continue layering until you have 4 layers of pasta with 3 layers of filling. Spread the reserved sauce over the top layer of pasta. Sprinkle with the remaining mozzarella and Parmesan. Place the pan on a baking sheet to catch any drips, loosely cover the pan with foil, and bake for 30 minutes. Uncover and continue to bake until golden and bubbling, 20 to 25 minutes more. Let stand 15 minutes before serving.