Lasagna

preheat oven to 350 F.
smear 13" x 9" x 2" baking dish with butter/margarine.
sprinkle baking dish lightly with bread crumbs.
place no-boil lasagna noodles in a baking dish and cover with very hot tap water. soak 5 - 10 mins, agitate occasionally to prevent sticking. (optionally, put something between the noodles to prevent them from sticking, like toothpicks or chopsticks.)
mix the shredded provolone and mozzarella.
spoon out a layer of meat sauce (>= 2 cup).
add a layer overlapping lasagna noodles.
spoon out a layer of meat sauce (>= 2 cup).
add a layer of mozzarella and provolone (use ~ 1/3 of total).
add chunks of ricotta (use ~ 1/3 of total)
create two more layers of noodles, meat sauce, and cheeses
top with a thin layer of parmesan
place baking dish in oven on a sheet of aluminum foil (to catch overflow)
cook for 45 mins.
broil to brown the top (optional).
let stand for 10 mins before serving.

always tastes better the next day when re-heated.
cheap parmesan can be very oily. after cooking, if there's oil on top use a paper towel to remove it.
when melting, low-moisture mozzarella is more liketly to seperate and release more oil than than fresh mozzarella.
no-boil lasagna noodles somtimes recommend not overlapping them because they expand. ignore that advice and overlap them.
optional cheeses options: fontina, gruyere, and gorgonzola