My Neapolitan Lasagna

Pasta, Meat, and Cheese...and a bottle of fine red Italian vino!

Pasta, Meat, and Cheese? I mean come on. Need I say more?
Note: you can also just use marinara and make this vegetarian! 
Ingredients
Homemade meat sauce (Ragu)  I use  meatballs and I  make them bite size or cut them up to bite size pieces 
1 pound whole milk mozzarella grated
1 cup parmesan grated plus more for topping 
15 ounce container whole milk ricotta
bread crumbs for dusting top 
olive oil
1 pound lasagna noodles
Directions
Preheat oven to 375
Olive oil the bottom of a lasagna pan 
Add a layer of sauce.
Boil the noodles and drain or use the non boiling type.
Mix Ricotta, Parmesan and mozzarella, and a teaspoon of salt. 
Add 1 layer of noodles to the pan and note that they will get bigger so need to cover every inch 
Add enough sauce to cover entire area of noodles.
Add 1/3 the cheese mixture spreading evenly, I find my wet hands work best at this task.
Add another layer of noodles, sauce and cheese
Add another layer of noodles, sauce, and the rest of the cheese mixture.
Add another layer of noodles, sauce, and add a dusting of bread crumbs and the extra Parmesan cheese then  drizzle with oil all over the top.
Cover with foil and bake at 375 for 25 minutes.
Remove foil and bake for another 15 minutes or until browned and bubbly.
Note: Allow the lasagna to set at least 10- 15 before cutting or else you will have
a deconstructed lasagna on your plate.