1.   Into a saucepan add the Bolognese Sauce and water, stir and heat to a light simmer, then remove from heat. Pour 2 cups of the sauce mixture into an 8 X 11 inch or 20 X 28 cm casserole pan, spread out evenly over the bottom. Place first 2 sheets of lasagna pasta side by side to cover the sauce

2.   Pour and spread 1½ cups of sauce over the first layer of pasta. Place the second set of 2 sheets of pasta over the sauce. Pour 1½ cups of sauce onto the second pasta layer, spread over surface. Evenly distribute one third of the grated mozzarella over the sauce. Place half of the ricotta over the mozzarella

3.   Place the third set of 2 pasta sheets over the sauce. Pour 1½ cups of sauce onto the pasta layer, spreading over surface. Evenly distribute the second third of the grated mozzarella over the sauce. Place the remaining half of the ricotta over the mozzarella. Repeat with the fourth layer of 2 sheets of pasta, and the rest of the sauce (1½ cups), and distribute the last third of grated mozzarella over the surface

4.   Cover the casserole dish with a sheet of aluminum foil (shiny side down), making sure the foil is not touching the cheese surface. Place into a 380 F or 190 C preheated oven and bake in the middle position for 35 minutes. Remove aluminum foil and bake for 10 – 15 minutes to crisp the mozzarella. Remove from oven; let rest for 10 minutes before serving. Enjoy!