1 15-ounce container ricotta
1/2 cup freshly grated parmesan, divided use
1 teaspoon kosher salt (or half as much table salt)
Freshly ground pepper
3 cups of your favorite tomato or meat sauce
6 no-boil lasagna noodles
1/2 pound mozzarella, grated (about 1 1/2 cups; we like Polly-o)

1 15-ounce container ricotta 1/2 cup freshly grated parmesan, divided use 1 teaspoon kosher salt (or half as much table salt) 3 cup s of your favorite tomato or meat sauce 6 no-boil lasagna noodles 1/2 pound mozzarella, grated (about 1 1/2 cups; we like Polly-o)

Heat the oven to 375. Stir together the ricotta, parmesan (reserve 2 tablespoons for the top), salt, and pepper.

Now begin your assembly by spooning a quarter of the sauce into the bottom of an oiled 8- by 8-inch pan. Lay two of the noodles over the sauce, then spread half of the ricotta mixture over them. Now sprinkle a third of the mozzarella over the ricotta, top with another quarter of the sauce, and repeat (noodles, ricotta, mozzarella, sauce), to make two identical layers. Ideally, one of your children is studying fractions in school, and will be eager to help you figure it all out. Now top with the final two noodles, the final quarter of sauce, the final third of mozzarella, and the reserved tablespoons of parmesan.

Cover with foil and bake for 40 minutes, then uncover and bake another 10-15, until the cheese is browned and bubbly. Allow the lasagna to sit for five or so minutes before cutting and serving.