This one uses regular Lasagna Noodles, but you do not have to boil them 1st.

MARY ELLEN'S ONE STEP LASAGNE
Qty Measurement Preparation Ingredient
--- ----------- ----------- ----------
1 1/2 CUPS WATER
2 JARS 15 1/2 OZ. SPAGHETTI SAUCE
1 BOX 16 OZ. LASAGNE NOODLES
1 CONTAINER 15 OZ. RICOTTA OR COTTAGE CHEES
8 OZS. THINLY SLICED MOZZARELLA
1/2 CUP GRATED PARMESAN CHEESE

COMBINE 1 1/2 CUPS WATER WITH SPAGHETTI SAUCE IN BOWL. COVER BOTTOM OF
13 X 9 X 2 INCH BAKING DISH WITH 1 1/2 CUPS OF SAUCE.

ARRANGE LAYER OF UNCOOKED NOODLES, SLIGHTLY OVERLAPPING, ON TOP OF SAUCE.
SPREAD HALF THE RICOTTA AND HALF THE MOSSARELLA OVER NOODLES. SPRINKLE
WITH 2 TABLESPOONS PARMESAN. ADD ANOTHER LAYER OF SAUCE.

REPEAT WITH ANOTHER LAYER OF NOODLES, THE REMAINING RICOTTA AND MOSSARELLA
AND 2 TABLESPOONS PARMESAN. TOP WITH LAYER OF NOODLES. PUR REMAINING
SAUCE OVER; SPREADING EVENLY TO COVER EDGES OF NOODLES. SPRINKLE WITH 1/4
CUP PARMESAN. COVER TIGHTLY WITH HEAVY-DUTY FOIL. SET ON JELLY-ROLL PAN.
BAKE IN PREHEATED MODERATE OVEN (350 DEGREES) FOR ONE HOUR UNTIL KNIFE GOES
EASILY THROUGH PASTA. LET STAND, COVERED, ON RACK 10 MINUTES.
06-11-1991

Sorry it's in all caps, pulled it out of my cookbook program. So you can see how long i've been using it by the date.

I made lasagna for 100 in January. The recipe is for 50....and I doubled it.
I won't be at my home computer until Monday....but if you can wait that long I can post it for you. It used no cook lasagna....
I made 10 8 1/2 by 11 pans of the stuff....for those 10 pans I used 7 pounds of noodles, 6 pounds of mozzerella, 20 eggs...I forget how much ricotta.....and canned tomatoes and tomato paste, 10 pounds of ground beef....I forget how much garlic and how much onion...
Many many compliments on the meal....
I'll have the recipe next week.
Linda C

MSN, do you think it would be OK just to double the recipe? Should I try to create more layers?

Linda, would love to see the recipe. Of course, I have waited until the 12th hour to plan this!!