[Serafine]

FWIW: You don't have to actually buy no-boil noodles. As long as your sauce/liquid is ~5 cups, you can use regular noodles, sans that boiling.

Okay, I have a 4-cheese lasagna recipe that seems pretty popular. The following recipe makes 2 lasagnas (I always make it when I take a meal to a new mom...that way, we get one and they get one).

1 (15 oz. ricotta cheese - whole milk)
1 (15 - 16 oz.) cottage cheese - low fat or whole)...it is important to use at least one full-fat between the cottage and the ricotta, in order to keep the "shape" and prevent runniness.
32 oz. mozarella cheese (shredded)
1.5 cups shredded parmesan (I buy a wedge when it goes on sale and shred it in the food processor when I need it).
18 lasagna noodles, uncooked
5 cu. homemade sauce (I can post this if you want it) or 4 (28 oz.) cans/jars marinara sauce
1-2 cu. fresh spinach leaves
2 eggs

mix ricotta, cottage cheese, eggs, and spinach leaves together
place 1.5 cu. sauce in bottom of each of 2 9x13 dishes
place 3 noodles on top of sauce
dollop cheese/spinach mixture on top of noodles (it will be 1/4 of the total mixture for each of the 2 pans) - the mixture will seem sparce, but it is plenty, trust me.
Next layer - 2 cu. mozarella cheese per lasagna
Next layer - 1/4 of total parmesan per lasagna

repeat layers one more time - this should use up the ricotta mixture, and most of the mozarella and parmesan (I say "most" b/c I always save a little to put on top.

Top with final 3 noodles (per lasagna) and remaining sauce and mozarella and parmesan.

For best results, cover and let sit in refrigerator overnight. (You can also cover and freeze for a later date).

Cook at 350 F for ~ 1 hour, covered with foil - until center is hot

Remove foil, and cook for 20 minutes - to melt/brown the top cheese a little.

Let sit for 10 minutes or so before cutting.

p.s. you can also place sauteed carrots or other veggies in the marinara sauce for added punch.