Step 4: Lasagna
This lasagna is not in the tradition of a sheet pan filled with long layers. Instead, break the noodles into the bowl (breaking over the bowl lets loose ends fall in and get used). Again, use some sauce on the bottom to keep the noodles from sticking and burning. Then coarsely fill with hand-split, uncooked noodles. Top the noodle layer with dollops of the filling cheese, then drop in a few dollops of pasta sauce. When starting subsequent noodle layers, cram the new noodles down on top of the prior cheese and sauce layer, and try to arrange the noodles different than the layer below them. It is fine if the noodles crack when you push them down. You could go up to almost 75% full in a slow cooker with this method.
Top this lasagna first with the remaining sauce from a jar, and then the topping cheese. You do not need to have sauce floating all the way to the top layer.
Cook on low 2-3 hours, or high 60-90 minutes. When done, you should be able to comfortably send a butter knife tip-first through all the layers. We recommend serving by splitting it into wedges and pulling those wedges out with a pair of butter knives.