Spread 2 cups sauce in a thin layer over the bottom of a 13 by 9-inch baking dish. Layer 4 noodles over sauce, top with 2 cups sauce and spread it evenly over the noodles. Evenly dollop 1/4 of the ricotta across the sauce, top with 1/4 of the mozzarella, and sprinkle evenly with 1/4 cup Parmigiano-Reggiano. Repeat with remaining ingredients. Cover with foil and let sit on counter before baking for about 1/2 hour. Bake until liquids are bubbling and noodles are beginning to soften, about 40 minutes.
- Lasagna is the singular - as in one lasagna noodle, lasagne is plural - did you know that? I didn't.