Preheat oven to 350°F (176°C). Grease a 9x13” baking dish with butter.
Combine Bolognese sauce and tomatoes with juice. Set aside.
Combine ricotta, one cup of mozzarella, and Parmigiano Reggiano.
Remove paper and place two lasagna sheets side by side in baking dish. Spread ¼ of the Bolognese mixture over lasagna sheets and dot with 1/3 of the cheese mixture. Repeat step.
Spread sauce over top and dot with remaining cheese mixture, mozzarella and Parmigiano Reggiano.
Cove lasagna with aluminum foil and bake for 15-20 minutes. Remove foil for the last 4-5 minutes to brown cheese if desired.