Okay here goes:
This is a quick version so it's not scratch sauce. Unless you keep extra jars of homemade sauce around. I often do, But when I don't have them on hand and I need a store bought one I tend to like Classico. Ragu is too watery for me, Primo too chunky for me, and Batali's is too pricey for me. You are not an evil doer if you use jarred sauce. Don't let foodies make you feel bad. You're busy, it's totally cool to cut corner when you need to!
If you need a homemade version I'll list one in the post.
While I love making my own soffritto most days for that sweet flavour, if I'm busy and need a quick sweet sauce I use sugar to sweeten it. You can dial the amount down, or amp it up. Again, it's not a crime not to make a soffritto.
If you want a good bolognese there's one listed in the post though.
I like spice. This is dialed down so I don't injure any of my readers. It still might be too much for any wimps among the group. It's okay if you're a wimp. I am with Mexican food so I can relate. Adjust your spices as you go. You can also add more, but you can't subtract so start slow and build.
Yes I use parmesan in my lasagna on occasion. If any Italians want to arrest me, feel free. Just make sure you have Mario Batali on my jury. He's my idol.
I completely love the pizza mozzarella out right now. We buy Saputo and swear by it. It's great on pizza and lasagna. Trust me!
You can cook this at 350 for 20/25 minutes if you want a longer, slower cook time. You can also do this in the microwave if you like, I grew up always cooking ours in the microwave. The cheese gets bubbly without getting brown.