I do mine like this…
In a really deep pan *not the usual standard shallow ones where you can only make it two or three layers… I make mine at least 4 or 5 layers.
You spray the bottom and sides with olive oil non stick spray
1. sauce layer
2. pasta layer
3. cheese layer
4. pasta layer
5. sauce layer again
Repeat stopping with a top layer of sauce and cheese
On the top however Instead of using shredded motzarella, I use thin flat slices spread across the top.
It is best when you add the Ricotta layer, that you do it like this:
Take the container of ricotta cheese, dump it out into a large bowl, add dry herbs, (Basic oregano, parsley) and for every large tub, add 4 beaten eggs and some grated cheese. Mix and then layer. I add a layer of this, and put motzarella on top of that and grated cheese on top of that then cover with the next layer of pasta.
If you are going to add meat? Sometimes I make sausage or meatball or even Brasiole lasagna, then I reserve the middle layer for the meat and also place a few pieces on the top so that I know what’s inside because I usually always make 2 at once.
Another trick is to only boil the pasta until it is mostly done, but still too firm to eat and as you assemble, take the pasta directly out of the water this way it doesn’t dry out. A little pasta water adds to the sauce and makes a better texture.
DO NOT CUT IT until you allow it to cool for at least 45 minutes. It you cut it directly out of the oven it will flatten all out and look like a mess on the plate.