To me, making lasagna is a little like making meatloaf. It's never quite done the same way twice yet it always comes out tasking basically the same. I think it is probably really hard to fuck it up.
...and spoiler alert: I didn't.
I gathered my items (to your left - though I left out garlic and olive oil from the pic) and went to it.
My mother taught me long ago - well before the invention of no boil lasagna noodles - that you don't actually have to boil them at all. She never did. And I never have. With the right amount of sauce, it takes care of helping cook the noodles with enough moisture. I don't know if no-boil versions are more expensive than regular, but I just buy the regular.
Onion - 1 medium, chopped.
Ground beef - 0.5 lbs
Ground pork - 0.5 lbs
Ricotta - 15oz (I used reduced fat - NOT fat free)
Eggs - 2 (beaten)
Tomato paste - one 4oz can
Tomato sauce - one 8 oz can
Stewed tomatoes - one 14.5 oz can
Mozzarella cheese - 8oz shredded
Cheddar cheese - 6oz shredded
Parmesan cheese - 1 cup shredded
salt - 1t
pepper - 1t
olive oil - 1T
After heating the olive oil, add onions and soften. Then add garlic for about 30 seconds, then add the pork and ground beef (or if you're not a pork fan, just use a pound of ground beef). Simmer until meet is cooked through - drain off any fat.
While the meat cooks, I combined the ricotta (or cottage cheese if you'd rather - yuck!), salt, pepper and Parmesan cheese
Add tomatoes - stewed, sauce and paste. Simmer for 10-15 until it thickens. It's almost like sloppy joes.
In a 9x13x2 pan, start layering.
Sauce on bottom. A layer of noodles. Half of the ricotta mixture. Half of the sauce/meat mixture. Half the shredded cheeses. Then......repeat: noodles, ricotta, sauce and cheese.
This is what it should look like. Honestly, I don't think I've ever added cheddar, but it works. But into a pre-heated 375F oven for 35 minutes.
Take out - let it sit for 10-15 so it can set up.
Cut a slice. Serve. Possibly with breadsticks and a salad (not shown).
....and as predicted, enough though things were changed, etc - it came out tasting exactly like it always does. You really can't fuck it up.