I use the "make life easier" method of layering.
1. meat sauce
2. take a raw (hard) noodle, the ricotta and a wide bladed spreader. Spread a generous layer of ricotta down the noodle, place it ricotta side up in the dish. Complete layer with cheese covered noodles.
3. meat sauce
repeat the above until either the pan is full or you run out of noodles. Top with gated cheese of your choice. Cover tightly with plastic wrap, refrigerate for 24 hours or so, bake according to recipe.
I absolutely hate trying to get hot, limp noodles to layer nicely, and ricotta is not a cooperative food product. This method eliminates both of those headaches and comes out just fine.